I was inspired to create this recipe by my love of smokey flavored slow-cooked pork. It’s easy, inexpensive, tender, juicy, and flavor-packed! If you have a local butcher, they can provide you with pre-cut steaks. It’s more likely, however, that you’ll have to cut your own from a Boston Butt.
- Large Boston Butt Pork Roast
- Olive Oil
- 1/4 cup ketchup
- 18 ounces Light Beer
- 2 Tbsp Brown Suger
- 2 Tbsp Liquid Smoke
- 1 Tbsp Soy Sauce
- 1 Tsp Hot Sauce
- Cut the pork (against the grain) into 3/4-inch thick steaks. One large roast should produce 6-8 medium steaks.
- Coat both sides of each steak with olive oil and sprinkle with salt and pepper.
- Sear the steaks 4-6 minutes per side over high heat on a grill or stovetop.
- Mix the sauce ingredients and pour into a 9×12 baking dish. Add the steaks and coat well with sauce.
- Cover with foil and bake at 375-degrees for 90-120 minutes.
- Remove steaks from sauce and let the fat float to the top. Skim and add sauce to a saucepan. Baste steaks while finishing over high heat on the grill for 1-minute per side.
- Plate the steaks, spoon a bit of sauce on top, and serve hot.
Note: You can cook the steaks in a disposable foil pan right on the grill. Just be sure to cover with aluminum foil. Try spicing up this recipe with more hot sauce or thinning the sauce with some white distilled vinegar. The steaks go great with garlic-sauteed egg noodles and greens.