FOOD NEWS
How To Prepare And Cook The Juiciest Pork Shoulder Steak
BY MATTHEW SPINA
Pork shoulders are big, fatty hunks of meat that come from the pig's shoulder. Whether grilled or seared, it can become a juicy, flavorful steak.
To start, head to your local butcher shop and ask for a boneless pork butt or Boston butt to get the part of the shoulder that's best for high-heat cooking.
If you prefer to cut the meat yourself, you can buy a whole shoulder piece. Simply slice against the grain and cut it from three-quarters to an inch thick.
Pork shoulder doesn't need a lot of prep or brining to become tender. A dry rub will give you a nice, flavorful crust while adding some texture to the dish.
Try a spicy barbecue mix of brown sugar, cayenne, paprika, and chili powder or a classic pork pairing like mustard and fennel. For marinades, soak it for just an hour.
A high-heat sear gives you the best browning with a pink interior. Over medium-high heat on the stove or grill, a ¾-inch-thick cut cooks to medium in about five minutes per side.
Take the steaks off the heat once they hit 135 degrees Fahrenheit, as pork shoulder will get tough quickly if overcooked. After sitting for 10 minutes, carve and serve them.