Low & Slow Pork Steak

When it comes to the combination of pork shoulder and BBQ, pulled pork often comes to mind. Not surprising, as it's one of the most well-known and popular BBQ dishes to smoke. However, you can do much more with this beautiful piece of meat. This time I opted for a slow-smoked pork shoulder steak. Deliciously smoky in flavor, with recognizable pulled pork flavors, tender meat with a bit of a bite. Plus, the preparation time is much shorter than that of pulled pork, which is also an advantage. In my opinion, it's definitely worth slicing your pork shoulder into thick steaks next time and following this recipe!

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Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Marinating: 1 hour
Total Time: 4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: low and slow pork steak, pork shoulder steak, pork steak
Servings: 2 people
Calories: 469kcal


  • 500 grams Pork Shoulder
  • 1 tablespoon American Mustard
  • 3 tablespoons BBQ Rub (choose your favorite)
  • 100 milliliters BBQ Sauce (choose your favorite)
  • 25 milliliters Apple Cider Vinegar
  • 2 tablespoons Honey

Overige Benodigdheden:

  • BBQ with Lid
  • Meat Thermometer
  • 2 chunks Cherry Wood for smoking


  • Remove the pork shoulder from the refrigerator and pat the meat dry all around. Rub the pork shoulder all over with mustard, then sprinkle with your favorite BBQ rub for pork. Place the pork shoulder on a plate and refrigerate for an hour. When using more meat I would suggest to slice it into multiple 400/500 gram steaks.
  • Fire up the BBQ, aiming for indirect heat and a temperature of about 110 degrees Celsius (230 degrees Fahrenheit).
  • Once the BBQ reaches temperature, add the chunks of smoking wood to the burning coals. Insert the probe of your meat thermometer into the middle of the meat and place the pork shoulder steak on the BBQ. Close the BBQ lid. Smoke the pork shoulder steak slowly for 1.5 hours.
  • After the pork shoulder steak has been on the BBQ for 1 hour, take the skillet and add the BBQ sauce, apple cider vinegar, and honey. Mix well. Place the skillet on the BBQ and let the sauce warm up slowly.
  • When your meat has been on the BBQ for 1.5 hours, dip both sides of the meat into the sauce in the skillet. Let it soak for a bit, then return the meat to the grill. Repeat this every 20 minutes until the cooking is done or the sauce is used up.
  • Cook the meat to a minimum core temperature of 65 degrees Celsius (149 degrees Fahrenheit), but preferably to 70 to 75 degrees Celsius (158 to 167 degrees Fahrenheit). This took a little over an hour for me. So, the pork shoulder steak was on the BBQ for a total of about 2 hours and 45 minutes. However, the meat can handle a slightly higher core temperature, so don't hesitate to pull of the meat on the BBQ in too fast.
  • Once your slow-cooked pork shoulder steak is done and off the BBQ, let it rest on a cutting board for 5 minutes, then slice the meat thinly. Enjoy your meal!


During the preparation of this pork shoulder steak, you will lose some of the weight of the meat. From 500 grams, I ended up with about 430 grams. This is enough for two people in my household, but for hearty eaters, I wouldn't mind having 400 grams of meat per person.


Calories: 469kcal | Carbohydrates: 57g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 102mg | Sodium: 828mg | Potassium: 843mg | Fiber: 3g | Sugar: 38g | Vitamin A: 734IU | Vitamin C: 4mg | Calcium: 269mg | Iron: 10mg


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