St. Louis Fanatical Barbecue
Tender, smoky pork barbecue with rich sauce layers, ideal for gatherings and fans of flavorful, slow-cooked meats with a crispy sear finish.
Ingredients
Instructions
- Smoke pork steaks with indirect heat hickory smoke for 6 to 8 hours.
- Put 1/2-inch barbecue sauce on the bottom of a roasting pan.
- Place a couple of steaks on the sauce in the pan.
- Pour a little sauce on top, then add more steaks.
- Add more sauce and more steaks on top of that.
- When all of the pork is in the roaster, pour the rest of the sauce over the meat until the pan is about 2/3 full.
- Cover the pan, then bake at 300°F for 3 hours.
- Sear the steak on barbecue for just a minute or two on each side.
- Be careful!
- The meat is so tender it can fall through the grill.
- If the meat is too tender, skip the searing.
Tips & Substitutions
For optimal flavor, use hickory wood chips for smoking, but you can substitute with applewood if needed. If you prefer a spicier kick, consider adding a dash of cayenne pepper to the barbecue sauce. Monitor the internal temperature of the pork; it should reach 195°F for tender, pull-apart meat. Be cautious while searing; if the pork is too tender, skip this step to avoid losing it through the grill.
Serving Suggestions
Serve the barbecue pork with classic sides like coleslaw, cornbread, or baked beans to enhance the meal. Pair with a refreshing cucumber salad for contrast. This dish pairs beautifully with the Barbecue Bean Dish, making it a perfect summer cookout option. For an extra touch, serve with pickles and a side of your favorite hot sauce.
Storage & Reheating
Leftover barbecue can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the pulled pork in a freezer-safe bag for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently on the stove or in the microwave until heated through, adding a splash of extra barbecue sauce for moisture.
Nutrition & Diet Analysis (per serving)
Each serving of St. Louis Fanatical Barbecue contains roughly 662 calories, with 94g protein, 0g carbohydrates, and 29g fat. It is an excellent source of protein (188% of the Daily Value), potassium (36% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin D.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while pork butt is ideal for its marbling and tenderness, you can use pork shoulder or even beef brisket if preferred. Adjust cooking times accordingly, as different cuts may vary in cooking duration.
How do I know when the pork is done cooking?
The pork is done when it reaches an internal temperature of 195°F for optimal tenderness. You can also check if it easily pulls apart with a fork, which is a good indication of doneness.
What should I do if the barbecue sauce is too thick?
If your barbecue sauce thickens too much during cooking, you can thin it out by adding a little apple cider vinegar or water. Stir well and adjust to your desired consistency before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).