PORK STEAK is now on the rotation. First time cooking it and first time eating it. It was tender, full of flavor and cost $21 for a 10lb Pork Shoulder which produced 8 great steaks and trimmings we can use for carnitas, green chile pork, etc….. I got inspired by @meatchurch when I saw they make Pork Steak for their staff lunch each week. We will eat this often!! Details below -10lb Pork Shoulder, boneless, slice into 1” thick steaks. Or have your butcher cut them for you -Seasoning of Choice -BBQ Sauce/Mop of Choice **Season Steaks as you wish, let rest and start fire **Set up grill for direct/indirect cooking **Grill was at 300 degrees when you put steak on **45 Minutes Indirect Heat **Baste with your sauce, flip, baste other side, 45 more minutes **After 1.5hrs steaks were at 155 internal, safe to eat but not tender enough for us **Move directly over coals for 15-20 min per side, keep basting with sauce **We removed at about 185 internal, you can take them up to 200 ish if you w...