Monroe County Pork Steaks with Spicy Vinegar Dip

Monroe County Pork Steaks with Spicy Vinegar Dip

The best regional barbecue you’ve never heard of—it comes from Monroe County, Kentucky. These pork shoulder steaks are grilled over a hickory fire and basted with a spicy vinegar dip.


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Monroe County Pork Steaks with Spicy Vinegar Dip

Recipe Notes

  • Yield: Serves 4


For the Monroe County Vinegar Dip:

  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups distilled white vinegar
  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons granulated white sugar or brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon coarse salt (sea or kosher)
  • 1 tablespoon hot sauce, such as Frank’s RedHot)

For the pork:

  • 2 pounds pork shoulder steaks (blade steaks) or thin-cut pork chops
  • Coarse salt (sea or kosher) and cracked or coarsely ground black peppercorns

Recipe Steps

Step 1: Make the Vinegar Dip: Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

Step 2: Generously season the pork steaks on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.

Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 4: Arrange the pork steaks on the grate and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork steaks are cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.

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