Content of the material
- Sample Dry Rub Recipe for Pork Shoulder
- Sample Marinade Recipe for Pork Shoulder
- How to cook pork steak?
- Pulled Pork on a Charcoal Grill
- Start small(ish) and give yourself plenty of time
- Shredding the Pork
- Leftovers Idea
- Meat Placement and Timing
- Review this recipe
- Clean as you go (the ash trap, that is)
- Grilled Pork Steak
- Things You’ll Need
- How to Make It
- How To Cook Pork Shoulder Steak
- Recipe Notes
- Pork shoulder roast, also called Boston butt – 1 kg (2.2 lb) feeds 2-3 people
- Olive or vegetable oil (for pan-searing or grilling)
- Salt, pepper, and other basic seasonings
Sample Dry Rub Recipe for Pork Shoulder
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
Sample Marinade Recipe for Pork Shoulder
- 1/2 cup Apple Juice
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
How to cook pork steak?
- grill – easy and quick way to cook
- pan fry – very easy, when you don’t want to go out and fire up the grill
- roast (bake) – at low temperature (325 F), it takes between 45 and 60 minutes to at least 145 F
- roast at higher temperature – 400 F for around 20 minutes, until the internal temperature reaches at least 145 F
- slow cook – add your favorite seasonings and cook on slow for 8 hours
- braise – pan fry on both sides for a few minutes, then place in a Dutch oven, close the lid and cook in the oven or no the stove top on low for longer period of time
- Smoke – prepare for smoking by tenderizing the meat first (if needed). Then follow the directions recommended by the type of smoker you have.
Pulled Pork on a Charcoal GrillCourse Main Course Cuisine BBQ
Keyword Pulled PorkPrep Time 10 minutes Cook Time 7 hours
Resting Time 1 hourServings 12 Calories 294kcal
Place the pork shoulder on a clean surface fat cap down, score the top of the meat in a crisis cross pattern about ½ inch deep. Coat the entire pork butt with mustard on all sides then season generously with dry rub making sure to get the seasoning into all the grooves you cut. Build your fire using a dual-zone cooking method so that all of your coals are on one side preferably in baskets to keep the coals in place. Your target temperature should be between 275-300 degrees F. You can place a pan below the grill grates and fill it halfway up with water. this will catch drippings from the pork keeping your grill clean as well as adding moisture to the pit. once the grill has reached temperature place the pork butt fat side down opposite the fire source. Cook for about 90 minutes before you begin brushing with your mop solution. Continue to brush the pork butt once an hour until the pork reaches an internal temperature of 165-170 degrees F. At this point Its time to place the pork into a 9×13 pan and cover with foil. Place the pork back on the grill and continue cooking until the pork reaches an internal temperature of 205 degrees F. The true test for doneness is to probe the meat with a thermometer. it should go into the meat with almost no resistance. Once the pork is fully cooked vent the pan and let it rest for 1 hour before shredding. You can hold the pork for up to 4 hours by placing the pork into a dry cooler and covering it with a towel.
NutritionCalories: 294kcal | Carbohydrates: 4g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg
Start small(ish) and give yourself plenty of time
Pork shoulders can get kind of big. The bigger the shoulder, the longer it will take to smoke and reach the end point. This seems obvious, but trust me when I say that you’ll be tempted by larger shoulders at the grocery store. All of the shoulders I’ve smoked were nearly eight pounds, and all took at least 11 hours, and burned through a lot of charcoal. (I had to add a little extra at the end of my first one, and it was a pain in my butt!) Each shoulder is different in terms of fat and moisture content, but you’ll want to allow 1-1 1/2 hours of cook time for each pound.
Five is an excellent size for a beginner. You’ll get plenty of meat off the thing, and you’ll have to get up early, but not so early that it’s unbearable. To calculate how early you should get up, multiply the poundage by 1.5, then add an hour and count back from your meal time, keeping in mind that dinner still might be a little late. Pork will not be rushed, but it is worth the wait.
Shredding the Pork
Pulling pork can be a bit of a time-consuming process. When we started with this pork butt it was loaded with fat, gristle and bone. Much of the fat has turned to a liquid and the connective tissues broken down, but there are still some things in here that we don't want to eat. As you shred the pork, remove any bones and bits that remain.
Keep the pork as hot as possible while it is shredded. Use a good pair of insulated food gloves. Start by tearing the meat into smaller and smaller chunks, dividing it up, and removing the bone and undesirable parts. A pair of forks or meat claws can be very helpful with this task. Continue shredding until all the meat is reduced to strands.
As the meat is being shredded transfer the finished pieces to a slow cooker or a large pot over very low heat to keep it warm. You can add a pulled pork barbecue sauce if desired. Adding sauce isn't necessary, but it can help if the meat has gotten a little dry.
If you end up with leftover pork steak, here is a way to reuse it (a favorite in our family).
Slice it against the grain into thin strips (smaller than your pinky finger) and toss them in corn or potato starch – coat them well. Pan fry them in about 1 inch of cooking oil heated to 350 F until they just get nice and crispy (about 2 mins). Drain over paper towels and serve over ramen noodles, rice or make crispy pork tacos.
Meat Placement and Timing
Once the grill is set up and up to temperature, it is time to put on the roast. But first, add hardwood chunks to the burning charcoal for smoke production. You will need to add more every hour for the first four hours to get the proper amount of smoke. These do not need to be moist, but it's best to use large chunks and not the little wood chips. Wood chips will work, but you will need to add them every 30 minutes for the first four hours to get the same amount of smoke.
- Place the pork roast on the cooking grate of the grill, directly over the drip pan, fat side down, and as far from the fire as possible (which is probably not very far). The goal is to cook this pork with indirect heat, so it can't be sitting over the burning charcoal.
- Once the pork is in place, return the lid and let it cook. Charcoal grills don't have the same level of temperature control that you find on most smokers, so this will need to be watched, particularly if this is your first time smoking on a charcoal grill.
- Plan on about 1 hour per pound for this to cook or about 5 to 6 hours. Every hour check the grill to make sure that temperature is being maintained and that there is plenty of water in the water pan.
- Rotate the roast to keep the cooking even and add additional wood chunks to keep the smoke going.
Review this recipe
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Clean as you go (the ash trap, that is)
Your charcoal will turn to ash as it burns, and that ash will accumulate, blocking the flow of air and suffocating your coals. This will result in a drop in temperature, which you do not want.
Luckily, the solution is simple. A few quick back-and-forth swipes of the little cleaning blades—the same ones that control the air flow through the bottom vents—is all it takes to clear out the ash and get you back on track. (Just remember where you had them set so you can put them back where they were after cleaning.)
Grilled Pork Steak
- Step 1. Mix a marinade and let the pork steaks bathe in it for a few hours refrigerated – overnight works great.
- Step 2. Take the pork out of the fridge and bring it to room temperature. Meanwhile heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). If using a grill-pan indoors heat it over your stove top on medium-high heat.
- Step 3. Scrape off the marinade from the steaks and grill for 5-8 minutes on each side, depending on how thick they are. Under 3/4 inch around 5 minutes per side, well over an inch close to 8 minutes per side. Season with salt and pepper a little before you flip them (first side) and a few minutes before you remove them from the grill.
Pork shoulder steak is food safe when the internal temperature reaches 145 F.
You can grill pork steaks until up to 160 – 180 F for well-done before you take them off the grill and let them rest for a few minutes, the meat juices should run clear. You can loosely cover them with foil during the rest.
Things You’ll Need
- Pork Shoulder
- Crock Pot
- Roasting Pan with Rack
- Olive Oil or Nonstick Cooking Spray
- Meat Thermometer
How to Make ItStep 11
Brine pork: Simmer all brine ingredients in a large stockpot with 3 cups water, stirring occasionally, until salt dissolves. Remove from heat and add 9 cups cold water. Let cool. Add pork and chill, covered, at least 1 day and up toStep 22
Begin rub while pork is brining: Preheat oven to 375°. Slice garlic heads in half crosswise and set on a sheet of foil. Drizzle with about 1 1/2 tbsp. oil and enclose in foil. Roast 40 minutes, or until cloves are buttery soft. Let cool.Step 33
Remove pork from refrigerator about 45 minutes before cooking, drain, dry thoroughly with paper towels, and let sit at room temperature.Step 44
Pull oregano and rosemary leaves from stems; chop finely, along with parsley leaves. Crush lavender in a mortar with a pestle (or put in a resealable plastic bag and pound with a meat mallet). Squish garlic cloves from their skins into a small bowl. Add 1/4 cup oil and smash garlic into a paste with a spoon. Stir in herbs and lavender; season lightly with salt and pepper. Pat garlic herb paste all over pork.Step 55
Ignite 45 to 50 briquets in a chimney starter on a fireproof surface (not on firegrate). Set a drip pan (roughly 6 by 8 in.) in center of firegrate and fill halfway with water. When coals are coated with ash (about 15 minutes), use tongs to arrange on either side of drip pan. Set cooking grate in place. Cover grill and, if your grill doesn’t have a built-in thermometer, insert a smoker thermometer* through lid vent. Close grill vents as needed to bring temperature down to 300° (you may need to remove coals to get the temperature down; return them to the chimney starter).Step 66
Put meat, fat side up, on cooking grate over drip pan and cover grill. Grill pork, keeping the temperature between 250° and 300° and adding 5 or 6 coals to either side of drip pan every 30 minutes or so, until an instant-read thermometer inserted into pork registers 160°, about 4 1/2 hours.Step 77
Let pork rest 15 minutes before carving.Step 88
*Find a smoker thermometer online at Amazon.com ($17).Step 9
9 Note: Nutritional analysis is per serving.
How To Cook Pork Shoulder SteakPrep Time:
10 minsCook Time:
Total Time: 50 mins
How To Cook Pork Shoulder Steak – simple and delicious pork shoulder steaks that are marinated first and then cooked on the grill. Oven option available, too! Juicy pork, slightly charred and very flavorful. Could be topped with barbecue sauce. Serve with a side salad, vegetables or potatoes.Print
5 from 8 votesLeave a Review »
- 4 12 oz pork shoulder steaks
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt — could use less if desired
- 1/2 tsp black pepper
- 1 onion — sliced
- 2 tbsp fresh parsley
- 1/2 tsp fresh thyme — optional
- 1 tsp ground cumin
- 1 tsp paprika
- 1.2 tsp oregano
US Customary – Metric
Place steaks on a cutting board and cover with plastic wrap. Pound the meat with a meat millet, being careful not to hit the bones to tenderize and flatten the steaks. Trim the fatty parts on the outside of the steaks. Place in a bowl or a large zip lock bag. Add the olive oil, vinegar and seasoning. Cover and refrigerate for at least 30 minutes to up to 24 hours. Preheat a gas grill to 450-500F. Clean the grates. Place the meat (make sure there is no oil dripping) on the grill and cook for 5-6 minutes per side, until charred and the internal temperature reaches at least 145 F. I cook it to a slightly higher temperature. Let the meat rest for 3-5 minutes. Serve.
To cook this pork shoulder steak in the oven you have 2 options: roast at higher temperature – 400 F for around 20 minutes, until the internal temperature reaches 145 F roast at lower temperature 325 F for 40-60 minutes, until the internal temperature reaches 145 FCourse: Main Course Cuisine: bulgarian
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