Today, we are back with a Midwest classic. The humble pork steak! I show you how to turn up the tasty by seasoning and smoking the perfect pork steak.

What is a Pork Steak?

We’ve talked about this cut in depth in before, but simply put, the pork steak is a largely regional cut in the United States. This cut comes from the pork shoulder and it’s trimmed into individual steaks about an inch thick. The pork shoulder is the same cut we use to make pulled pork. However, I really prefer the pork steak. Why? Well, when you’re cooking a big old pork shoulder, you are getting that bark around the outside; but what about the meat in the middle? Pork steaks solve that problem! Since there is more surface area to apply seasoning, you get the flavor not only on the outside, but also on the inside.

How to Season & Cook Pork Steaks

1. Preheat your smoker to 225 degrees Fahrenheit.
2. Lightly coat the pork steaks in yellow mustard.*
3. Generously season with the dry rub of your choice. We used the Five-O Rub and Backdraft Rub from Code 3 Spices.
4. Smoke the pork steaks for an hour and a half at 225 degrees Fahrenheit.
5. Halfway through the cook, or at 180 degrees Fahrenheit internal temperature, smother those pork steaks in barbeque sauce!
6. Crank the smoker up to 250 degrees Fahrenheit and cook for another two hours or until they reach an internal temperature of 200 degrees Fahrenheit. Remember, always cook to internal temperature, not by time!
7. Add a little more barbeque sauce at the last 15 minutes of cooking.

*Using yellow mustard if really dealer’s choice. You can’t taste it on the finished product but it acts as a nice binder for the dry rub. If you don’t like mustard, don’t use it!

Sticky Deliciousness!

Wow! These pork steaks taste just like pulled pork, but only more flavor, more smoke and more tenderness. The sweetness from the dry rub and barbeque sauce really compliment the richness from the pork, which really has a fresh tasting flavor. You get a really nice texture from the bark and that sticky coating from the barbeque sauce.

These pork steaks are pork tender, no need for a knife! They pull apart beautifully. This is a fatty cut of meat, that is why we cooked it low and slow. As we’ve said before – the fat is where it’s at!

If you try this, your life is going to change forever! Give these Midwest classic pork steaks and try and tell us what you think in the comments! Make sure you subscribe to our YouTube channel so you never miss a grilling, smoking, or cooking video!