Pork steaks are slices of pork butt and a really tasty cut for the grill or smoker. They’re a good bargain, too, when you’ve got a crowd to feed. It’s kind of a grown-up pork chop taste that goes well with many fun flavors after a little bit of smoking. For this dish I chose whiskey and onions, which are a great combo, but feel free to tweak this one any way you like.
Recipe from Slow Fire
- 4 pork shoulder steaks (about 3 pounds total)
Barbecue Rub #68
- 1 large red onion, halved and very thinly sliced
- 1⁄4 cup Jack Daniel's Whiskey
Prepare your cooker to cook indirectly at 235°F using medium apple wood for smoke flavor.
Season the pork steaks liberally with the rub and put them in the cooker. Cook for 2 hours, then remove them from the cooker and lay them in a shingle fashion in an aluminum foil pan. Top with the sliced onion. Season the onion lightly with salt and a little more rub. Splash the whiskey over the onion. Cover with aluminum foil and return to the cooker for 2 hours more, until the meat is tender when squeezed between your fingers.
Remove the pan from the cooker and carefully transfer the steaks to a platter; they will be very tender. Top with the onion to serve.
Makes 4 servings