At home with the kids? Instantly access any of these printable activity bundles to keep them learning!
Last Updated on
BBQ Pork Shoulder Steaks
Most meat eaters find nothing more delectable than a succulent steak. However, steak can be expensive. To get that great steak texture without spending the money, consider preparing pork shoulder as a tasty alternative.
Pork shoulder is just what it sounds like. It is a triangular cut taken from just above the front leg of the pig. It can be sold with the skin on and a layer of fat or it can come as a boneless roast that unfolds into even layers.
The shoulder area gets a pretty good work out when the pig is alive. Therefore, the meat is flavorful but there is less fat marbling so the meat will be tough unless its properly cooked. It is best to cook it slowly so that it becomes tender and the fat melts away.
The best methods for cooking are braising or stewing although it can also be good baked or fried if you are making ground pork.
If you are using the whole cut, it is best to take it out of the refrigerator 30 minutes before it is cooked. Take off the skin if you prefer, then sear it in a frying pan or under the broiler and place it in a covered pan with water or apple juice. Cook low and slow in an oven or slow cooker.
The internal temperature of the pork should be 145 degrees Fahrenheit when done.
Pork is leaner than it was in past decades, but pork shoulder tends to be a higher fat cut of meat. However, in general, pork is low in fat and carbohydrates and high in protein making it a great choice for a healthy meal.
The pork shoulder we have here is deliciously seasoned, so it is perfect for grilling. This makes it the ideal dish to serve at any barbecue. And with the warm weather coming, what better time to start thinking about making an outdoor meal for your family and friends?
Just grab some potato salad, corn, refreshing drinks and a great cut of pork shoulder and let the grilling season begin!
1 1/2 Tablespoons Hungarian paprika
1 Tablespoon ground coriander
1 Tablespoon finely grated lemon zest (zest from 1 lemon)
1 Tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon.
Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate.
Grill 10 minutes for medium (160 degrees F) or 12 to 14 minutes for well-done (170 degrees F), turning once halfway through grilling time.