Slow smoked pork steaks are the hidden treasure of BBQ. So what are they exactly? Well, in short, it’s a slice of a bone in pork shoulder, that’s cooked low and slow and finished in bbq sauce. Yeah, you read that right. It’s like your own personal size pork butt. And the best part is that it’s super easy to make.
The ingredients needed are very simple and readily available. We start with the pork steaks. If your local grocery store doesn’t have these pre-cut, don’t worry. Grab a bone-in pork shoulder, take it to the meat counter and ask the butcher to cut it for you into 1.5″ thick steaks. He’ll run it through his band saw, making easy work of the bone and meat.
Bring those puppies home and it’s time to get to work. I start by applying a thin coat of yellow mustard. Don’t worry, you won’t be able to taste when finished. It’s there as a binder to help the rub stick to the meat. Take your favorite bbq rub and coat both sides of the pork steaks. Leave them out on the countertop at room temperature and go fire up the smoker.
I cooked these on the Big Green Egg but you can make them on any grill, or even in the oven. Set the temperature to 250 degrees, wait for the grill to warm up and then place your seasoned pork steaks on the grill. Be sure you’re using the indirect side. You don’t want the meat to burn. Once they’re on, leave them for 2-3 hours.
After 2-3 hours, they should have a nice deep color. They’re not done yet so put that fork away. Take them off the grill and place them in a foil pan. Add chicken stock, butter, honey, brown sugar and bbq sauce. Mix it all together, cover the pan tightly with foil and put it back on the grill. This part is very important. Cooking the pork steaks in the pan will get them super tender and delicious. Keep the temp the same, around 250-275 degrees and cook until the pork is fork tender, around 2-3 hours.
Check for tenderness by inserting a fork in your almost ready pork steak and rotating in in place. The meat should fall apart without any resistance. If it does, they’re done, if not, continue cooking.
When they are ready, pull them from the grill, remove from the pan and cover with all the juices that have collected at the bottom of that foil pan. And enjoy!
View this post on Instagram
Check out the full, start to finish video on my Instagram page. Printer friendly version is below:
Slow Smoked Pork Steaks
- 3 1.5" thick pork steaks, cut from a bone-in pork shoulder
- 3 tbsp Yellow Mustard
- 1/4 cup BBQ Rub
- 3 tbsp Unsalted butter
- 3 tbsp Brown sugar OR Sugar in the raw
- 1/2 cup BBQ Sauce
- 3 tbsp Honey or Agave Syrup
- Apply a thin coat of yellow mustard to each pork steak and season both sides with the bbq rub
- Set your smoker/grill to 250 degrees, indirect heat
- Place the seasoned pork steaks on the smoker and cook for 2 hours
- Remove from the partially cooked pork steaks from the grill and place them in an foil pan
- Add the butter, honey, bbq sauce, sugar to the foil pan and mix with the pork steaks
- Cover the foil pan thightly with foil and place back on the smoker/grill, cooking at the same temperature, indirect heat
- Cook at additional 2-3 hours, until the pork is fork tender
- Remove from the pan, cover with the juices from the pan and enjoy!
This recipe has been brought to you by The National Pork Board
Check out the Recipes page for other tasty recipes.