After years of cooking “Pulled” Pork with pork butts comes the question, “How many ways can pork butt be pulled”? I grew up on thin cut pork steaks grilled or cooked in a pan, always with the bone and finished with BBQ sauce usually burned.
What can I say “I have gotten bored with pulled pork” and what you can do with it. So, I went back to my roots and worked on a way to incorporate the very available and cheap pork butt and a new custom way to prepare the butt into a thick cut pork steak. It easy to find a 1/16th thick of an inch bone it pork steak at your local big box or grocery stores, but thicker cut pork steak is almost never seen at the local stores.
So how can we take that pork butt and take the boring out of it, here is a method and technique that will help take the boring out of “Pulled” pork.
Here is the step-by-step video on how to de bone and prepare a thick cut boneless pork steak.
1 7/8 lb. Pork butt
¼ Cup of Three Little Pigs Championship Rub
1 Cup of Three Little Pigs Mustard Sauce
- De-bone the pork butt if needed.
- Slather the de-boned pork butt with Three Little Pigs Mustard Sauce as the rub binder.
- Season the pork butt with Three Little Pigs Championship and Touch of Cherry rub.
- Place the chuck roast on smoker, grill, at 325 degrees.
- Allow the pork butt to cook until it reaches an internal temperature of 160°F.
- Remove Pork butt and slice into ½ slices.
- Re-apply Three Little Pigs Touch of Cherry Rub on the slices for the reverse sear.
- Get Grill hot and add the slices to the grill turning every 2-3 minutes to build the char on the outside.
- Glaze the top of Pork Steak after the last turn with Three Little Pigs Touch of Cherry BBQ Sauce.
Products used for the Video:
Bubba Electric Knife
Jealous Devil extra large briquettes
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces