Print Friendly Recipe
- A whole pork butt sliced into steaks and barbecued.
Serves/Makes:6 or more
- 1 pork butt sliced into steaks (This is easy to find in the midwest, but may not be elsewhere.)
- 1 bottle Italian salad dressing.
- 32 oz (896 grm). barbecue sauce
- 1/3 cup (80 ml) Worcestershire sauce
- 1/2 cup (125 ml) lemon juice
- 3/4 cup (175 ml) brown sugar
- 1/2 cup (125 ml) sugar
- 1 onion, chopped (optional)
- garlic or garlic salt (optional)
- Marinate pork steaks overnight or at least 4 hours in Italian salad dressing.
- Barbecue meat over low heat, turning frequently for approximately 2 hours on a grill.
- The meat will separate from the bone slightly when fully cooked.
- Other ingredients should be mixed for barbecue sauce.
- Using a basting brush, apply the sauce and continue cooking over low heat and turning frequently.
- Amount of barbecue sauce to coat with, and additional cooking time is a matter of personal preference.
- I suggest 1/2 to 1 hour additional cooking time for coating with the barbecue sauce.
- This is a regional recipe that I've learned to make since I've moved to the
Midwest. I'm from the Northeast, and had never heard of pork steaks prior
to living in the Midwest. This is only one method of preparing pork steaks.
The important thing is to marinate the meat well. It is an inexpensive and
tough meat without a good marinade. We like our pork steaks with a lot of
barbecue sauce. So if you aren't into a lot of barbecue sauce, you can use
considerably less. The Worcestershire sauce, lemon juice, and sugars add tang
to the sauce. You can adjust these ingredients for your personal taste as
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.