By Dylan Clay
This pork steak recipe features a super simple salt, pepper, and garlic rub.
Where the flavor comes is the tangy and acidic mop sauce combined with the meat drippings over the hot coals.
Skip this step if you bought them pre-sliced.
Take a boneless or bone-in pork butt and slice steaks to around 1.5-2″ thick.
The way you slice doesn’t matter – there’s like 12 different muscles all colliding in the shoulder so the grain isn’t super important here.
For mine I cut from the money muscle side which is opposite the bone.
I used my homemade SPG rub, found here.
A condensed version would be:
Since these are cut rather thick, you can be pretty aggressive.
Once seasoned, put in your refrigerator to dry brine for 2 hours OR ideally overnight.
This recipe uses a charcoal grill with an elevated cooking grate BUT any grill can work.
The idea here is to elevate the meat above the hot coals so that the meat doesn’t burn. The meat drippings then hit the coals, which creates a vapor that condenses on the meat.
This grilled flavor is super delicious on its own.
Get your grill to 275-325F.
Place seasoned pork steaks on the grill and allow to cook for 60-90 minutes before flipping.
After the first flip, make your mop sauce.
Here’s mine after the first flip, 1 hour and 30 minutes later:
You will need:
Melt 1/2 stick of unsalted butter in a medium pot over medium-low heat.
Slice 1 medium yellow onion and crush 5 garlic cloves and add to pan.
Once onions are translucent, add the rest of the ingredients.
Simmer on low until everything is well combined.
After another 60-90 minutes, flip the pork steaks again, and then start mopping.
Mop every 5-15 minutes.
After another hour, flip the pork steaks again and keep mopping.
Most people are familiar with pulled pork where you’re going to around 200F+ internal.
Don’t do this with pork steaks as the meat will shred.
Rather, I find 185F-190F works well.
At this temperature the meat is tender, the fat has rendered, but it’s not shredding/fall apart like pulled pork.
Once off the grill, rest for 15-30 minutes then slice and enjoy!
Dylan Recipe notes: If you like pork in your ramen, consider allowing these to cool and then store overnight. The next day, chop them up and add to your ramen.
The broth gets this awesome “grilled meat” flavor – it’s not super punchy but a nice compliment.
The pork is also melt in your mouth with the soup.