3-4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each)
Kosher salt
8 large habanero chiles, seeded, chopped
1/2 cup 80-proof clear liquor, such as tequila, mezcal, or vodka
1 orange
4 tablespoons extra-virgin olive oil, divided
3-inch cinnamon stick
3 large sprigs thyme, divided
1/2 large red onion, finely chopped
3 garlic cloves, finely grated
1 cup pure maple syrup
3/4 cup plus 1 tablespoon white wine vinegar
Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.
Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.
Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.
Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs.
Divide steaks among plates and pour pan juices over.