Pork Steaks

I marinated these pork shoulder steaks overnight in a mixture of soy sauce, brown sugar, fish sauce, red wine vinegar, garlic, ginger, cilantro, green onion, basil, and gochugaru. The pork was cooked on the top rack of my WSM using lump charcoal and mesquite wood for 48 minutes at 275F, flipping & basting every 12 minutes with a finishing temperature around 180F. The basting liquid was equal parts red wine, cider vinegar, cider, soy sauce and brown sugar. The smoke ring turned out pretty phenomenal; the flavor and tenderness were spot on as well. The sides in the final picture are gajrela (a sweet carrot dish) & quickly sautéed cabbage w/bacon.