These steaks are cut directly from the pork shoulder and require slow and low LONG COOKS tobreak down the collagen and render the fat. (Set aside 2-3 hours)Start with a dry brine of salt/pepper for 24 hours before you cook!
1st option “SMOKE EM”Smoke the pork steak at 275 degrees until itreaches 160 degrees internal temp. Then wrapin foil until it reaches 190 degrees internal temp.
2nd option “Reverse sear”Same rules apply, cook at 275 degrees(on thecold side of the grill) until 190 internal temp, let rest for 10 mins so it stops cooking,then throw it over the direct heat to create the sear you want.
3rd option “Cook raised over direct heat” and use the LJ Mop SauceRaise the pork steaks 8 inches over the direct heat and let cook at 275 degrees until internaltemp is 190. Let the fat drip onto the flame to create flare ups and sear the meat. Flip meatevery 45 mins to keep an even sear
LJ MOP SAUCE- Mop your pork steak (at 150 degrees) with thisLJ Mop Sauce!1 Cup distilled white vin, 1 cup cider vin, 1 tbsp red pepper flakes, 1 tbsp hot sauce, 1 tsp onionpowder, 1 tsp garlic powder, 2 tbsp brown sugar, 1 tsp dry mustard, 1/2 tsp salt, 1/4 tsp blackpepper.
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