De-bone the pork steak, and cut each steak into 3-4 pieces. You can follow the seams naturally in the meat for much of this.

Marinate in the wing sauce overnight or over several days if you can.

Grill the meat, preferably over an open fire, until they are done.

Pork shoulder steak will actually get more tender the longer you cook it, as long as you don’t burn it so make sure it’s not too close to the fire.

Coals are better for cooking than open flames.