Smoked Char Siu Pork Shoulder Steaks Recipe

There's been a lot of talk of New York City barbecue coming into its own. Some pitmasters are taking creative freedom and churning out slow-smoked dishes that may not define New York as a style, but give it a unique character nonetheless.

Case in point, Fletcher's Brooklyn Barbecue showcased flavor profiles that stood apart from those of the Southern United States. The day I was there, I tried out the char siu pork, which had the sweet, salty, and earthy qualities of Chinese char siu, set on a backdrop of smoky tender meat and bits of luscious fat. I asked pitmaster Matt Fisher how they make them, and he said it's simple—just cut a pork shoulder into steaks, cover them with char siu sauce, and smoke 'em for six hours. I figured I could do that.

I mostly followed his instructions, but added in a Chinese five-spice powder rub and marinated the pork shoulder for a day prior to cooking. Six hours in the smoker with a final brushing of thickened sauce, and I had something along the same lines of the delicious char siu pork that served as its inspiration—not to mention a great example of the type of distinctive smoke meats that may just give New York City a rightful place on the barbecue map.