We ate a lot of pork growing up - sometimes Dad would buy a half pig from a Yass farmer then butcher the thing into roasts, chops, crackling and mince - saving the head for holodetz. This dish is a little less work. (Peter)

Citrus BBQ Pork Steaks

The secrets here are:
1. Hold back a third to a half of the marination liquid to drizzle over the cooked meat;
2. Marinate overnight;
3. Slightly under cook the meat; and
4. Cut the meat into strips before serving.

Ingredients

Boneless pork shoulder - cut into steaks (pork shoulder has some lines of fat or marbling - which makes it very tasty)
Salt and pepper

1/2 cup fish sauce
3T or 4T brown sugar
1t cayenne chili flakes or 3t minced red jalapeno or equivalents
3 or 4 cloves of garlic, crushed
3/4 cup lime (or lemon) juice
Recipe from the August 8, 2018 New York Times. What sold me was it saying that you can under-cook the pork (145 F).  I made it for the boys' 24th birthday BBQ at their house in Pacific Beach later that same day - and a couple of times since.

Method

1. Cut pork shoulder into 1" steaks.

(Not all the steaks will be perfectly sized so don't worry.)

2. Salt and pepper the pork steaks.
3. Mix together the fish sauce, lime or lemon juice, brown sugar, chili and garlic - stirring to make sure that all the sugar gets dissolved.
Picture
You will need 5 or 6 limes. You can substitute another citrus like lemon or even orange.
4. Place the steaks into a shallow glass tray - or perhaps those zip lock bags - and tip in HALF (or two-thirds) the marinade.
5. Allow the meat to marinate for as long as you can - ideally overnight, or the whole day, or an hour or two. Then light your BBQ!
The old rule was that you had to cook pork until it was as tough as an old saddlebag - to kill any thrichinosis. Now:

"Biosecurity measures on pig farms have become very sophisticated and effective. The widespread adoption of improved feeding practices and hygiene have virtually eliminated the presence of trichinae in the United States." -pork.org
6. Cook the pork on your BBQ - hot and fast - until it is close to medium rare (145F or 63C according to USDA). On my BBQ, with 1" steaks, it takes about 10 minutes, turning twice.
7. Let the meat "rest" under aluminium foil for 5-8 minutes or so then slice across the grain.
8. Place the meat on your serving plate then pour over the remainder of the marinade you set aside earlier (not the stuff that touched the raw meat).

9. We like to serve with rice and a coleslaw or other salad and mix it all up on our plate - maybe some corn too.