Bold, tangy, and perfectly charred — pasture-raised pork done right
Ingredients:
2–4 Boston Butt Steaks (1 inch thick)
Salt & pepper (or your favorite pork rub)
1 cup Carolina-style BBQ sauce (vinegar-based with a hint of sweetness — like a traditional Eastern or Lexington-style sauce)
Optional: fruit wood chunks or chips (apple, cherry, or hickory)
Instructions:
Prep the Steaks:
Pat steaks dry with paper towels. Season generously with salt and pepper (or your favorite pork rub). Let rest at room temperature for about 30 minutes.
Set Up Your Smoker or Grill:
Preheat your smoker or grill to 250°F using indirect heat. Add wood for smoke — fruit woods like apple or cherry complement the pork beautifully.
Smoke Low & Slow:
Place the steaks on the smoker and cook until the internal temperature reaches 170–175°F. This renders the fat and breaks down connective tissue, resulting in tender, flavorful meat.
-
Baste with Carolina Sauce:
During the smoking process, baste every 20–30 minutes with your Carolina-style BBQ sauce. The vinegar cuts through the richness of the pork and adds a tangy kick. -
Sear to Finish:
Once the steaks hit 175°F, move them to a very hot grill, griddle, or cast iron pan. Sear for about 1 minute per side, just enough to develop a charred crust. -
Rest & Serve:
Let the steaks rest for 5–10 minutes before slicing. Serve with extra Carolina BBQ sauce on the side.
Pro Tips:
These steaks are perfect served as-is, or sliced thin for sandwiches.
Pair with classic Southern sides like slaw, baked beans, or skillet cornbread.
For added richness, brush a little melted butter on the steaks right before searing.