Recipe by Melissa
"My mom used to make this and it is my favorite meal. The pork butts come out so tender and juicy. 'Butts' are a favorite in my family. Serve with baked or mashed potatoes and a veggie. If you like a lot of sauce then double the recipe, the sauce is fantastic."
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pork shoulder (Boston butt) steaks
salt and pepper to taste
garlic powder, or to taste
I posted this recipe a while ago....after reading everyone's reviews we decided to try cooking this in our crock pot. I had never thought about it before and would only make this when I was home for most of the day. It really worked out well. We cooked it for about 4 hours on low and then put it on high and cooked for another 2 and a half. It was tender and delish but I think it could have been a little more tender so next time I will cook on low all day about 8 to 10 hours. Everyone really loved it...even my mom who taught me how to make this thought the crock pot was a great idea.
Ugh, the bbq sauce tasted like McDonalds and we both felt sick the next day. Way too Ketchupy.
My husband loved this recipe. I used shoulder steaks instead of butt steaks, after 2 hours it was falling off the bones. Made cheesy mashed potatoes with it, turned out great. One of our new favorite recipes. Will definitely fix it again.
I did this in my crock pot. My husband usually doesn't like pork, but he loved this. He is part Filipino, and eats rice with everything, so I served it over a bed of jasmine rice- and I loved it too! Thanks for the recipe and everyone's great reviews that convinced me to try it!
I wanted to do something different with the pork butt steaks I had on hand. I usually just sprinkle with Season All and bake or grill. Came across this recipe. Glad I did. The steaks came out amazingly tasty. I still sprinkled with Season All, baked at 350 for about 15-20 minutes. Then covered with sliced onion and a mixture of 1 cup Sweet Baby Rays and water (did not have ketchup). I continued to bake, uncovered, for another hour or so. The meat just fell apart. The onions were so good. Next time I will slice up about 3 onions. I basted the onions and exposed steak with the sauce a couple of times. My husband could not stop raving. This is a keeper!
My husband bought the meat, so I'm not sure what kind of cut I was using, but I think it was a pork shoulder blade steak. Whatever it was, 16oz of liquid was enough to cook it in. Rather than using a cup of ketchup, I used an 8oz can of tomato sauce, and mixed in about 1T brown sugar, 1T vinegar, 1/4t cinnamon, 1/4t dry mustard, a of pinch allspice, and a pinch of cloves. (Essentially a ketchup recipe, except with tomato sauce instead of tomato paste.) I then used the can to add 8oz water, put in the onion, and let it cook away. Every half hour or so I used a pair of tongs to rotate it. About three hours later I took out the meat, removed the fat and bone, tore the pork into chunks, and served with with the sauce over gnocchi. It was tender and flavorful, and quite easy to make.
This was excellent. I was a little skeptical about the ketchup, but it turned out to be just perfect. And the meat was so tender, it fell right off the bone. My husband didn't even wait for me to come home from work before he ate his! He said it was the best pork dinner he'd ever had. I'll definitely be making this again in the future.
Excellent recipe! I will make again and again. I did make a couple adjustments. I do not like ketchup, so to tame the sweetness, I used 2 C ketchup, 1 C water, and 1 C strong brewed coffee. I also added minced garlic, ground red pepper, salt and pepper to the liquid before adding it to the meat. After simmering 3 hours, the meat was just as tender as promised.
* Percent Daily Values are based on a 2,000 calorie diet.
Juicy Butt Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 764
** Calories from Fat: 332
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