HOW TO GRILL PORK STEAKS ON A GAS GRILL RECIPES

Steps:

• Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry.
• Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above.
• (Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically.
• Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours.
• Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F.
• Set kamado up for low and slow cooking with a water pan, pre-heated to 225°F, with the cooking grid on top. Set 4 large wood chunks to soak. In a water pan, add any aromatics or herbs you prefer, then pour in apple cider and apple cider vinegar. Fill the water pan 3/4 full, the rest of the way with water.
• Place pork shoulder inside of kamado, directly on the cooking grids, fat side down.
• Cook the shoulder until it reaches an internal temperature of 155 to 160°F. Remove from the kamado, double wrap with foil and set it back in the kamado (still 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
• Remove from the kamado and allow the shoulder to rest for 30 to 45 minutes. Pull into shreds; using two forks or one of the grilling accessories made for shredding large cuts of meat (they look like claws).
• Serve with a side of your favorite BBQ sauce, with or without buns, and some crunchy vinegar coleslaw which goes really well with it too. ENJOY!

Steps:

• Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry.
• Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above.
• (Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically.
• Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours.
• Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F.
• Set kamado up for low and slow cooking with a water pan, pre-heated to 225°F, with the cooking grid on top. Set 4 large wood chunks to soak. In a water pan, add any aromatics or herbs you prefer, then pour in apple cider and apple cider vinegar. Fill the water pan 3/4 full, the rest of the way with water.
• Place pork shoulder inside of kamado, directly on the cooking grids, fat side down.
• Cook the shoulder until it reaches an internal temperature of 155 to 160°F. Remove from the kamado, double wrap with foil and set it back in the kamado (still 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
• Remove from the kamado and allow the shoulder to rest for 30 to 45 minutes. Pull into shreds; using two forks or one of the grilling accessories made for shredding large cuts of meat (they look like claws).
• Serve with a side of your favorite BBQ sauce, with or without buns, and some crunchy vinegar coleslaw which goes really well with it too. ENJOY!