Pork Steaks in South Carolina Mustard Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 210 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 4 (about 3 lb) pork shoulder blade steaks
• 1/2 cup yellow mustard
• 1/4 cup cider vinegar
• 1/4 cup dark brown sugar
• 1 tbsp honey
• 1/2 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp coarse black pepper
• 1/2 tbsp kosher salt
• 1 tsp garlic powder
• 1 tbsp unsalted butter
• 1/2 cup chicken stock

Method (tap to check — screen stays awake)

1. Season the steaks with the salt, pepper and garlic powder and leave them 30 minutes until the surface goes tacky.
2. Simmer the mustard, vinegar, brown sugar, honey, Worcestershire, hot sauce and butter over low heat for 10 minutes until glossy, then set half aside for the table.
3. Smoke the steaks at 275°F over hickory for 90 minutes, to about 160°F internal.
4. Lay them in a foil pan with the stock, cover tightly and cook 45-60 minutes more until they probe tender around 200°F — shoulder steaks are collagen-heavy and 160°F is only halfway there.
5. Brush both sides with the sauce and finish over direct heat, or at 350°F, for 10 minutes a side to set the glaze.
6. Rest 10 minutes and serve with the reserved sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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