St. Louis Pork Steaks

The tangy cider vinegar keeps the pork steaks juicy and incredibly flavorful—so much so that in St. Louis, it’s not uncommon to fire up the grill for this classic dish even in the middle of winter!

Ingredients:

• ·       Five 1.5 cm (½ in) pork shoulder steaks (can also be done with pork loin)
• ·       475 ml cider vinegar
• ·       375 ml water
• ·       475 ml barbecue sauce
• ·       4 tablespoons of seasoned salt
• ·       4 tablespoon of pepper mix

Step 1:

Seasons both sides of the pork steaks with the seasoned salt and pepper.

Step 2:

Mix the water, cider, and remainder of the seasoned salt and pepper.

Step 3:

Lightly oil your grill GS plates and turn on your barbecue to a medium heat.

Step 4:

Place the steaks onto your grill and base with the water/cider mix on both sides during the first 10 minutes of barbecuing.

Step 5:

Continue to cook until at safe temperature of 63–71°C.

Step 6:

Brush both sides with the barbecue sauce to glaze the steaks and cook for a further minute before serving.

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