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Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal

By Nancy Loseke, Editor - BarbecueBible.com Smoked Pork Steaks with Coca-Cola Glaze
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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

Pork Steak

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

puled pork sandwich

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Smoked Pork Steaks with Coca-Cola Glaze

Smoked Pork Steaks with Coca-Cola Glaze

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Pork Steaks: Frequently Asked Questions

What are pork steaks?
Pork steaks come from the shoulder (or pork butt) of the pig. They’re rich in flavor, tender when slow-cooked, and often much cheaper than chops or ribs.
Why use Coca-Cola in this pork steak recipe?
The sugars in Coke caramelize beautifully while cooking, giving the pork a glossy, sweet glaze. Its mild acidity also helps tenderize the meat.
Can I use diet soda or another cola instead?
Regular Coca-Cola works best since the sugar is key to the caramelization and flavor. Diet sodas or other brands won’t give the same rich glaze.
What’s the best way to serve Coke-braised pork steaks?
Serve them whole with mashed potatoes, rice, or cheesy grits—or shred them for sandwiches topped with slaw. The sweet and tangy sauce pairs perfectly with classic sides.
Can I make these pork steaks ahead of time?
Yes! The flavor actually deepens overnight. Store leftovers in the fridge and reheat gently—or enjoy them cold right from the fridge.

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