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Grilling

Smoked Char Siu Pork Shoulder Steaks

Smoked Char Siu Pork Shoulder Steaks

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Smoked Char Siu Pork Shoulder Steaks

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About This Recipe

Yield:Serves 10 to 12
Active time:45 minutes
Total time:14 hours
Special equipment:Smoker or Grill
This recipe appears in: Grilling: Smoked Char Siu Pork Shoulder Steaks
Rated:

Ingredients

  • For the Char Siu Sauce:
  • 2/3 cup hoisin sauce
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/3 cup dry sherry
  • 2 teaspoons Chinese five spice powder
  •  
  • For the Rub:
  • 2 tablespoons Chinese five-spice powder
  • 1 1/2 tablespoons dark brown sugar
  • 1 1/2 tablespoons kosher salt
  •  
  • 1 boneless pork butt, about 7 pounds, cut into steaks about 2-inches thick
  • 2 to 3 fist sized chunks of light smoking wood, such as cherry or apple
  •  
  • Type of fire: Indirect
  • Grill heat: Low

Procedures

  1. 1

    For the Char Siu Sauce: Whisk together hoisin, honey, soy sauce, sherry, and 2 teaspoons of Chinese five spice powder in a medium bowl. Set aside.

  2. 2

    For the Rub: Mix together 2 tablespoons Chinese five spice powder, brown sugar, and salt in a small bowl.

  3. 3

    Coat shoulder steaks all over with rub. Place shoulder steaks all in a large resealable plastic bag. Pour in char siu sauce, seal, and toss to thoroughly coat pork. Place in refrigerator and marinate overnight.

  4. 4

    Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork in smoker or grill, reserving marinade, and smoke for 5 1/2 hours.

  5. 5

    While pork is smoking, pour reserved char siu marinade into a small saucepan. Bring to boil over medium heat, reduce heat to low and simmer until sauce has thickened and reduced by half, about 10 minutes. Remove from heat.

  6. 6

    Brush pork with reduced sauce and continue to smoke for 30 minutes more. Remove pork from smoker and let rest for 15 minutes. Slice and serve.

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