Texas-Style Pork Steaks

Simple Seasoning. Live Fire. Real BBQ.

This is as Texas as it gets—no rubs, no glazes, no shortcuts. Just good pork, salt, pepper, and a hot bed of charcoal. These Texas-style pork steaks are cut from a bone-in pork shoulder (Boston butt), deboned first and sliced thick. Cooked directly over coals on the Big Green Egg, and mopped with a vinegar-based sauce, they deliver that unmistakable flavor: bark, smoke, and tenderness with just enough chew.

If you’re looking for honest, old-school BBQ built for the backyard, this one’s a classic.

Ingredients

For the Pork Steaks:

• 1 whole bone-in pork shoulder (Boston butt), deboned and cut into 1"-1 1/4” steaks

  • You can do this yourself or ask your butcher to debone and slice it for you

• Kosher salt

• Fresh cracked black pepper

For the Mop Sauce:

• 3 cups water

• 1 medium white onion, finely chopped

• ½ cup white vinegar

• 4 tablespoons unsalted butter

• 2 tablespoons Worcestershire sauce

• 1 teaspoon dry mustard

• Salt and pepper to taste

Instructions

1. Prep the Pork Shoulder Steaks
Start by removing the bone from the pork shoulder if your butcher hasn’t already done so. Slice the meat across the grain into ¾–1 inch thick steaks.

Season both sides generously with salt and pepper. Let them sit at room temperature while you get your fire going.

2. Fire Up the Big Green Egg
Set your Big Green Egg or charcoal grill for direct heat, with no deflector. Bring the temperature to 250- 275°F using lump charcoal. If desired, throw on a chunk of hickory or oak for added smoke.

3. Mix the Mop Sauce
In a saucepan, combine all mop sauce ingredients and bring to a low simmer. Keep warm throughout the cook—this will keep the pork juicy and build up flavor over time.

4. Grill & Mop
Place the pork steaks directly over the coals. Let them sit without moping for the first 15-20 minutes per side to start a nice crust.

From there, continue cooking low and steady, flipping occasionally and mopping every 30–45 minutes. Keep an eye out for flare-ups and adjust the steaks as needed.

Cook until the pork is tender but still sliceable, usually 4-5 hours, or until the internal temperature is around 185°F(but can be higher, go off of tenderness).

5. Rest & Serve
Let the steaks rest for 5–10 minutes. Serve them whole or sliced thin. White bread, pickles, and cold beer are all welcome here.

Why This Works

Texas BBQ is about simplicity done right. With just salt, pepper, and smoke, the pork shines—rich, savory, and loaded with texture. The mop keeps it moist while adding just the right amount of tang to cut through the fat. No fancy gear, no fancy rubs—just honest, hardworking BBQ.

Cooking pork steaks like these? Tag us at @ranchandrifle — we want to see your pit in action.

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