St. Louis Pork Steak Tacos
A St. Louis backyard BBQ tradition transformed into tacos. Thick-cut pork shoulder steaks are grilled low and slow, then slathered in tangy, slightly sweet St. Louis-style BBQ sauce. Served with grilled onions and pickles for the ultimate Gateway City taco.
Equipment Needed
Instructions
Season the pork steaks: Combine garlic powder, onion powder, paprika, salt, and pepper. Rub oil on pork steaks, then coat generously with the seasoning blend. Let sit at room temperature for 30 minutes.
Set up the grill: Prepare a charcoal or gas grill for two-zone cooking - high heat on one side, low heat on the other. For charcoal, bank coals to one side.
Sear the steaks: Place pork steaks over high heat and sear for 3-4 minutes per side to develop a nice crust and grill marks. Don't move them around - let the grill do its work.
Braise with sauce: Transfer seared steaks to an aluminum pan. Add water or beer and half of the BBQ sauce. Cover tightly with foil and place on the cooler side of the grill.
Slow cook: Close the grill lid and cook for 1 to 1.5 hours, maintaining about 300 degrees F, until the pork is fork-tender. The meat should pull apart easily.
Grill the onions: While steaks braise, brush onion rings with oil and grill over medium heat until softened and charred, about 3-4 minutes per side.
Finish the steaks: Remove foil and brush steaks generously with remaining BBQ sauce. Move to direct heat for 2-3 minutes per side to caramelize the sauce.
Slice the pork: Let steaks rest 5 minutes. Slice across the grain into thin strips, or pull apart into chunks if very tender.
Warm tortillas and assemble: Heat tortillas on the grill for 20-30 seconds per side. Fill with sliced pork steak, grilled onions, pickle chips, and extra BBQ sauce.
Serve St. Louis style: Serve immediately with extra sauce on the side. These tacos pair perfectly with a cold Budweiser (St. Louis's hometown beer) and toasted ravioli!
💡 Pro Tips & Variations
- Pork steaks are STL: Pork steaks (cut from the pork shoulder blade) are a St. Louis phenomenon. They're cheap, flavorful, and perfect for grilling. They're only commonly found in the St. Louis metro area.
- Maull's is traditional: Maull's BBQ sauce, made in St. Louis since 1926, is the traditional choice. It's tangier and less sweet than Kansas City-style sauces.
- Low and slow is key: The braising step is what makes St. Louis pork steaks special. It renders the fat and makes the meat incredibly tender.
- Charcoal preferred: St. Louisans are serious about charcoal grilling. A Weber kettle is the traditional choice for pork steaks.
- Don't skip the braise: Some people try to just grill pork steaks fast - this makes them tough. The braise is essential.
- Make it a spread: Traditional St. Louis backyard BBQ serves pork steaks with Provel cheese (on everything), toasted ravioli, and Bud Light. Add these sides!