Pork shoulder steaks are one of barbecue's best kept secrets. Cut from the shoulder, they have far more flavour than lean pork loin and, given time, become incredibly tender. Slow cooked over charcoal with a little apple wood before being glazed directly over the fire with Carolina sauce, they deliver everything great American barbecue should be.
This recipe, along with the BBQ rub, Carolina sauce and cooking technique, comes from our recent American Steakhouse BBQ masterclass with Mark O'Brien.
Preparation
Prep time: 15 minutes (plus overnight seasoning if time allows)
Cooking time: Approximately 5 hours
Difficulty: Easy
Ingredients
Serves 4
Pork
4 pork shoulder steaks, approximately 1 inch thick
BBQ Dry Rub
40g sea salt
40g coarse black pepper
30g paprika
20g garlic granules
20g onion granules
5g cayenne pepper
Carolina Sauce
250g French's mustard
50g light brown sugar
50g honey
100g cider vinegar
5g paprika
5g hot sauce
25g ketchup
10g Lea & Perrins Worcestershire Sauce
Smoking Wood
1 handful of apple wood chips
Before You Start
• Remove the pork from the fridge 30 to 60 minutes before cooking.
• For the best flavour, season with the BBQ rub and leave uncovered in the fridge overnight.
• Use a digital temperature probe.
• Cook over good quality lump charcoal.
• Don't skip the resting time. It allows the juices to settle back into the meat.
Charlie Oven Setup
Use good quality lump charcoal, ideally Stag Charcoal. Build a fire using roughly half a football sized pile of charcoal placed directly on the fire grates.
Bring the Charlie Oven to 120°C (250°F).
Just before cooking, scatter one handful of apple wood chips over the hot charcoal. The Charlie's efficient airflow creates clean smoke, so one handful is all you need to give the pork a gentle sweetness without overpowering it.
Fit the cooking rack in the middle to upper section of the oven. This allows the pork to cook gently using indirect heat.
Method
Make the BBQ Rub
Mix all the dry rub ingredients together and store any leftover rub in an airtight container.
Prepare the Pork
Pat the pork shoulder steaks dry with kitchen paper.
Season generously on both sides with the BBQ dry rub.
Leave uncovered in the fridge overnight if possible. If you're short on time, 30 minutes before cooking will still produce excellent results.
Make the Carolina Sauce
Place all the ingredients into a saucepan.
Bring gently to a simmer and cook for 2 to 3 minutes, stirring until everything is combined.
Allow to cool.
Store any leftover sauce in an airtight container in the fridge for up to 3 months.
Cook the Pork
Place the pork shoulder steaks onto the cooking rack in the middle to upper section of the Charlie.
Cook low and slow at 120°C (250°F).
As the pork cooks, the collagen slowly breaks down into gelatine. This is what transforms a tough, hardworking muscle into meat that is juicy, tender and full of flavour.
Cook to temperature rather than to time.
Remove the pork from the slow-cooking stage when it reaches an internal temperature of 88 to 92°C (190 to 198°F). At this point the connective tissue has broken down and the steaks will be beautifully tender while still holding together.
Open the vents fully. You may need to add another half-football-sized pile of good-quality lump charcoal to bring the Charlie quickly up to grilling temperature.
Increase the oven temperature to around 200°C (390°F).
Move the cooking rack onto the lowest runners directly above the charcoal.
Begin building the glaze. Brush the pork lightly with Carolina sauce, grill for around a minute, then turn and brush again. Repeat several times, building up thin layers until the sauce has caramelised into a rich, sticky barbecue glaze.
If the sauce starts to colour too quickly, simply move the steaks one rack higher for a minute before continuing.
Remove from the Charlie and leave to rest for 10 minutes before serving.
Charlie Tip
Resist the temptation to brush on lots of sauce at once. Several thin coats caramelise far better than one thick layer, giving you a richer flavour and a beautifully sticky barbecue crust.
Why Cook This in Charlie?
Low and slow cooking is where the Charlie really shines. Its insulated design makes it easy to hold steady temperatures for hours using surprisingly little charcoal. Then, with a quick top up of fresh lumpwood, it transforms into a high-heat grill to finish the pork exactly as American pitmasters do.
What to Serve With It
Serve with creamy coleslaw, roasted honey and chilli carrots, grilled corn, baked potatoes or soft brioche buns. Don't forget plenty of extra Carolina sauce on the side for dipping.
This recipe was taught by Mark O'Brien during our American Steakhouse BBQ masterclass, where he shared the techniques behind authentic American barbecue. It proves that with a little patience, one of the most affordable cuts on the pig can become one of the most memorable.
From the Charlie Masterclass Series with Mark O'Brien.