Jamaican Jerked, Pork Butt Steaks
Pork was on sale, again, I'll always buy when it's a deal. When I went to my local supermarket, I notice that they had Pork Steaks, from the Boston Butt. This seemed a little misleading, because most people would consider a steak, as something that you'd cook quickly over a hot grill. Coming from the Butt, it really needed to be cooked low and slow for all of the collagen to break down.
These could also be cooked, just in the oven. Put the rub on, place the mop in the bottom of a pan. and cover. Bake at 300 degrees, for about 1 1/2 hours, or until they're tender. Check it every 15 minutes or so to be sure that the liquid hasn't evaporated, and bast and turn the meat over. They'll come out almost as good, but won't have the "smoked" taste.
- 1/2 Cup Butt Kickin' Blacken, Jamaican Jerk
- 1 Cup Dark Brown Sugar
- Vegetable Oil, as needed
- 3 Pounds Pork, Butt Steaks, Sliced from the Boston Butt
- 16 Ounces Orange Juice
- 1/4 Cup Butt Kickin' Blacken, Jamaican Jerk
- 2 Tablespoons Mustard
- 3/4 Cup Vegetable Oil
1. The Day Before:
Mix the ingredients for the rub together, and coat the meat with it. Drizzle on enough oil, to make a paste, it should look oily. Place the meat in a plastic bag, and set it in your refrigerator.
2. To Cook:
Get the grill started. I have a small grill so my methods might be a little different than those that have a larger grill. I can't set the coals up for indirect grilling. I do use a mixture of Charcoal Briquettes, and Charcoal. The briquettes last a long time, and the real charcoal add that "Campfire" flavor to the meat. Right before I place the meat on the grill I'll add smoking chips that have been soaked in water for a few hours.
3. While the grill is starting, make up the mop, and set it aside. The purpose of the mustard is to help the oil blend with the rest of the mixture.
4. I cool down the coals be sprinkling a little water over them. Then, place the meat on and place the cover on. You want the meat to smoke, not burn at about 225 degrees.
5. Let them smoke for about 20 minutes, then flip and coat with the mop. Continue flipping and mopping every 15 minutes for about an hour. You want the smoke to infuse the meat, but you don't want the meat to dry out.
6. When they're nice and smokey, place them into a baking dish with any leftover mop, and enough extra orange juice to a depth of about 1/4". Cover with aluminum foil, and place in a 300 degree oven. Check after 20 - 30 minutes to insure that the liquid hasn't boiled out, and as more if needed. Let these cook for about 1 hour, and they'll come out super moist and smokey.
7. Serve with Potato Salad, and 30 Minute, Baked Beans for a super summertime meal.
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