Smoked Pork Shoulder Steaks

Pork shoulder steaks are one of those budget-friendly cuts that punch way above their weight class when kissed with smoke. They're more forgiving than chops, with more marbling and connective tissue that keeps them juicy and flavorful. When I want great BBQ without a full-day commitment, these steaks are my go-to choice.

These are perfect for casual weeknight dinners when you're craving that smoky flavor but don't have 8 hours to spare. They're also great for tailgating since they cook relatively quickly and are easy to portion. I've served them at countless backyard cookouts where they always get devoured.

I enjoy pairing these steaks with simple, hearty sides. A big baked potato loaded with butter and sour cream is classic. Grilled corn on the cob with chili-lime butter adds nice color to the plate. Baked beans are a natural companion, as is a crisp green salad to lighten things up.

These steaks take well to different flavor profiles. Try a Cuban mojo marinade with orange and lime juice for something bright and citrusy. A coffee-based rub adds an earthy depth that's surprisingly delicious with pork. Korean BBQ flavors create an incredible fusion dish.

The key with shoulder steaks is cooking them long enough to render the fat and break down the connective tissue. Unlike lean chops that you want to pull at 145°F, these benefit from going higher - around 180°F - where that intramuscular fat becomes silky and the meat gets super tender.