Blasphemy? From Texas Monthly?

[Spinaker]

I love pork steaks. Highly underrated

[DaveD]

I don't believe I've ever had a pork steak. Sounds very interesting! I've got a couple of bone-in butts in the chestie but I can't see slicing those things at home. Gonna have to look into this...

[rickgregory]

From the article:

"Request the inside white meat, as many unadventurous eaters do, and you’ll get the same boring blob common here in Texas. But ask for the outside brown and you’ll learn why this style of barbecue has legions of fans. The bark and the fat that get all the seasoning and smoke cling to every bite of the juicy pork."

This is why I started, last year, to cut the butt into thinner, 3 inch pieces. The inside of a large butt gets no smoke and no seasoning (setting injection aside). It may as well be roasted in the oven. Sure, you can mix it all together but then you're just making the flavorful outside bail out the bland interior.

You can solve the seasoning thing by injecting, but you can't get smoke in there that way and no, liquid smoke does not count. But if you slice the butt into 3" thick mini roasts (or maxi steaks if you prefer), most of it is going to get smoke and rub influence.

[surfdog]

I can honestly say that I’ve never had a pork steak. I’ve only recently noticed them at a local market.
I was intrigued, but not intrigued enough to grab some until I figured out what to do with the things…
These need to go on my next shopping list.

[Smoked Transistors]

Delicious grilled over some Hickory & Jealous Devil Lump. Have made Chud's pork mop / dip sauce many times.

https://www.google.com/search?q=chuds+pork+steak&rlz=1C1GCEU_enUS1048US1048&oq=chuds+pork+steak&aqs=chrome..69i57j0i390i650l3.5972j1j15&sourceid=chrome&ie=UTF-8#kpvalbx=_8r1NZOTaJ96QwbkPw4O-iA8_34

[klflowers]

That's what I'm talking about

[JLR]

Gotta try that one.

[JonnyB]

I'll be honest: being from Texas, I never had pulled pork or pork steak until the Army moved me to Ft. Campbell in 1996. We had a little bbq joint called Southside BBQ near post that did pork steaks on Thursdays, and that's were I fell in love with them. That place burned down, so I started making them myself. They are plentiful around here in our grocery stores, and still relatively cheap. Of course, I learned later on that pork steaks, country style ribs (from the shoulder), and pulled pork all come from the same cut of meat. For my money, country style ribs have a better bark-to-meat ratio than a pork butt. So for just my family, they work out best, and cook a whole lot faster. I do butts for larger gatherings. I think the point of this article is to show that what we Texans call Texas style pulled pork is not the best rendition available in the country. Whole hog NC-style is the way to go. A pork butt just doesn't have the same luxurious mouth-feel as a fatty, well-rendered brisket, and the flavor is a bit bland when compared. It still sells, but it is not the standout item on a typical BBQ platter at most Texas BBQ joints. I have to agree with that opinion. I don't go to Texas to get pulled pork.