There is a paywall, but I think you can look at 2 free articles, so you should be able to read it if you like. Basically it is a review of typical pulled pork vs pork steaks. Don't hate me, but I kind of agree. I had never had pulled pork before I moved here. I grew up eating pork steaks. I rarely pull pork anymore to be honest, only when someone asks me to make them some. Please don't revoke my membership...
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I totally agree about pork steaks. We fell in love with them in St. Louis. Done properly they are better in my view than pulled pork. -
While I certainly like pulled pork, I really prefer pork steaks. My mom made them a variety of ways and they were cheap then so we had them often. They are very versatile and still fairly inexpensive compared with other types and cuts of meat these days.Comment
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I enjoyed the article, and may try making pork steak from boneless country style ribs at some point.Comment
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So do you cut these from the shoulder/butt? Across the grain like strip steaks, or with the grain like flank steaks? It looks like low and slow rather than grilled, right? Or, one guy does it kinda braised then smoked, the other guy grills it?
I enjoy pork chops, but I think of them as a different meal than pork shoulder.Comment
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From the butt. If they are thin, I go hot and fast. Thick, like a couple of inches, low and slow maybe with a sear. I have braised them, but I am too lazy for that method. Across the grain. I think. I usually get the butcher to cut them for me. -
I get the butcher to cut a pork butt 1 1/2" to 2" thick, bone in. I slow grill in my kamado about 12" - 18" over the coals until done - takes a couple of hours. I had thick pork steaks for the first time at Snow's BBQ and fell in love. I season mine with TexJoy steak seasoning and they taste just like the ones at Snow's.
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Pork steaks are excellent for tacos al pastor at home
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I just tried pork steaks for the first time very recently. I had to come here just to make sure I knew how to cook them. I’m a fan, they were great. I smoked a butt and made pulled pork for some friends yesterday. The steaks are so much easier and quicker. I bought more steaks this week just to have in the freezer.Comment
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Great article, thanks klflowers Never seen pork steak at the market I'll be doing some research at the local butcher shops.Comment
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Apples and oranges. It's like comparing ground chuck and a chuck roast. Two very different things. I like them both. Same for pulled pork and pork steaks.Comment
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Yup. Totally agree. Like comparing a rifle and a scattergun; a pickup and a tractor trailer, a cup of coffee and a lowball of bourbon, your ex wife and a rabid dog....they all have their place. Well except for the last one, both of those have to be put down. -
texastweeter I was about to say #4... I just happened to grow up on the steaks. Pulled pork is relatively new to me. It is good, but the steaks can be great. -
Yeah. I don't see them as competitors. pulled pork works well for sammies and the like. You can freeze it with a bit of sauce in portion sized bags. But it's not something you want to start at 4pm for dinner.
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I’ll admit I’ve never had a pork steak from a pork butt as described in the article. (I do slice pork loin for something similar, although it is much leaner.)
I’ve also never had pork butt at a BBQ shack. (I always get the brisket.)
However, I do smoke my own pork butt and love it. The reason I think it is awesome is there are so many ways to eat it. We use it for tacos, smoked enchiladas, Texas stir-fry (similar to fajitas), jalapeño stuffing, baked potato stuffing, and a host of other things. Also, catching the juices and put some of it back in after it’s pulled adds a lot of extra smoke and spice (from the rub) flavors. Sorry, I can’t give up my pulled pork.
Thanks for the article. I have a couple of butts so I may cut one into steaks and see how it goes.Comment
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You know, I kinda have to agree with the author. Texas-style pulled pork is kinda....boring. Pulled pork really cries out for something other than just salt and pepper. I've got a pork butt sitting in the freezer and if I am completely honest, I would do just salt and pepper on a turkey breast before I'd do just salt and pepper on pulled pork. (My favorite rub for pulled pork is Malcom Reed/Killer Hogs' The Hot Rub.)
I need to do pork steaks again. I've only done them once back in 2019 when I was first getting started in this BBQ world. I made my fire on my weber way too hot (so hot it warped the stock grate!). The outside of the steak was nearly charred before the inside even had a chance to cook and it was nowhere near tender. Of all of the things that I have cooked, two were "inedible" and the pork steaks were one of those. (Other was pork tenderloin in which I thought if some hickory wood was good, more was better.)
Whenever I think of pork steaks, Steven Raichlen's Monroe County recipe comes to mind: https://barbecuebible.com/recipe/mon...y-vinegar-dip/
(You can also watch him make it starting at 9:07 in this video: https://video.pbswisconsin.org/video/hot-stuff-58wdbb/)
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We have a meat market that regularly has pork steaks (from the butt) on sale. I do them (smoking style) low and slow. I like them to be on the rarer side thick & juicy.Comment
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Not a huge pork fan here to be honest. I like it, but I like beef better. I make pulled pork on occasion because it can be done the cheapest for crowds. I prefer ribs, then pork steaks/chops, then pulled.Comment
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Looking at your order of preference I am wondering if you are a sauce guy. -
LA Pork Butt Not really. I make a few original recipe sauces but I rarely use it myself, and never on the meat when cooking.
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I am of the both are good but different camp. I have made pulled pork for years, but a couple of years ago I ventured into St. Louis pork steaks. I made them when our friend who lived in St. Louis was visiting wanting to find out if I was close to the real thing. I hope she wasn’t just being kind, but she said they were the real deal. I have made them low and slow followed by a quick sear, and I have made them just searing. Both of course with sauce. Comparing them I can’t say low and slow followed but the sear is worth the trouble.Comment
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I like them. Both, I had read that article yesterday, and it had me wanting to do some steaks again.Comment
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