Loin and Tenderloin
Smoked Pork Steaks with Coca-Cola Glaze
Pork shoulder steaks take smoke like a champ and turn tender with a short braise. Rub the steaks, smoke until they pick up color, then finish in a foil pan with Coca-Cola for a glossy glaze. Pile the meat on buns with pickles and slaw, or serve the steaks as-is with your favorite sides.
Smoked Pork Steaks with Coca-Cola Glaze Recipe
Smoked Pork Steaks with Coca-Cola Glaze
Recipe Notes
- Advance Prep: 30 minutes (soaking chips)
- Active Prep: 20 minutes (seasoning, setup, transfer/shredding)
- Grill Time: 3 to 4 hours (1 hour smoke + 2–3 hours braise)
- Total Time: 3-1/2 to 4-1/2 hours
- Yield: Serves 6
- Method: Smoking, braising
- Equipment: Grill or smoker; hardwood chunks/chips (soaked 30 min); large disposable foil pan or Dutch oven; aluminum foil; tongs; forks
Ingredients
- 6 bone-in pork shoulder (blade) steaks
- Your favorite barbecue rub
- 1 12-ounce can Coca-Cola (not diet)
For serving (optional):
- Good-quality hamburger buns
- Dill pickles
- Coleslaw
You’ll also need:
- Hardwood chunks or smoking chips, the latter soaked in water for 30 minutes, then drained; large disposable foil pan; aluminum foil
Recipe Steps
1: Sprinkle each steak generously on both sides with your favorite barbecue rub.
2: Set up your grill or smoker for smoking and heat to 275 degrees. When ready to cook, brush and oil the grill grate. Arrange the pork steaks on the grill grate in a single layer. Place the wood chunks or chips on the coals or in a smoker box. Smoke the steaks for 1 hour, replacing the wood chunks or chips as needed.
3: Transfer the steaks to a disposable aluminum foil pan or Dutch oven. Pour the Coke around the meat, then cover tightly with aluminum foil. Increase the heat to 300 degrees. Braise the meat for 2 to 3 hours, or until the pork steaks are tender. (This can also be done in an oven.)
4: Serve the steaks as is with some of the Coke spooned over them, or shred while hot using forks. Discard any fat and bones. Serve on buns with coleslaw and pickles.
