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Smoked Braised Pork Steak

November 03, 2018 11:07 AM

The Dizzy Chicken's Smoke Pork Steak 

Ingredients:

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  • 1 Boston Butt
  • 1 Cup of Pork Rub
  • Butchers Twine
  • 3 Cups Water

Sauce (Per Pork Steak Serving)

  • 2 TBSP White Wine
  • 1 TBSP Butter
  • 1 TSP Chopped Parsley
  • ¼ TSP Minced Rosemary
  • ¼ Cup Reserved Braising Liquid
  • Salt & Pepper to Taste

Process:

                If you have purchased a bone in Boston Butt then debone it by following the contour of the bone.  Preboned pork butts are available at your local butcher and will save you time.  Tie the pork butt firmly making sure to tuck in the meat in the area that the bone was in.  Be sure to also tie the ends to hold them firm as well.  Generously season the pork butt with the rub and allow to sit in the refrigerator for at least 2 hours.  If you have a smoker, smoke the pork at 225 degrees for 5 hours and then transfer to a roasting pan and add water. Place into a 225 degree oven and cook for approximately 5 hours or an internal temperature of about 200 degrees.  If you don’t have a smoker, no problem, simply place the pork in a roasting pan with the water and cover.  Cook in a 225 degree oven for about 10-11 hours until a temperature probe will slide out of the meat without resistance, typically an internal temperature of about 200 degrees.  Skim the fat off of the braising liquid and reserve for the sauce.

                Allow the pork to cool and then refrigerate overnight.  Untie the pork and slice into 1 inch thick slices.  Dust the pork on both sides and sear both sides in a hot pan until golden brown and hot in the center.  Remove the pork from the pan and deglaze with white wine.  Add the reserved braising liquid, butter and fresh herbs and season with salt and pepper to taste.  Allow the sauce to thicken until it will coat the back of a spoon.  Spoon over the pork steak and enjoy!

You can learn more about the Dizzy Chicken by clicking here.

Credits

Muneib Chater

Copyright 2018 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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