When looking for a budget friendly cut, have you considered the Pork Shoulder cut into steaks? I had not until recently. Averaging at about $1.67 to $2.35 per pound in the U.S., Pork Shoulder is a very economical cut of pork. When you have a large family or group to feed, this can be a delicious and great way to satisfy the taste for a steak, at non steak price!
One of my friends inspired me to try this cut in a different way than I was used to. Typically, a pork shoulder or “Boston Butt”, would be a go to for slow and low BubbaLou BBQ. For this rendition of pork, you cook almost like you would a steak. The best way is semi-indirect on your grill. There is a marinade process for 12-24 hours, so build that into your timing.
Here is how to make the best marinated pork steaks this side of the equator!
Boyette’s Kinda Mojo Marinade:
Blend the ingredients listed below until smooth. Reserve 1/2 cup or so for saucing your grilled meat. Makes about 2-3 cups.
- 1 Orange, Juiced (remove seeds)
- 3-4 Lemons, Juiced (remove seeds)
- 2 Limes, Juiced
- 3 Green Onions (trimmed and chopped)
- 1-2 Sprigs of Fresh Rosemary Leaves (removed from stems)
- 1-2 Sprigs of Fresh Oregano Leaves (removed from stems)
- 6-8 cloves of Garlic (peeled and roughly chopped)
- 1/2 Cup Olive Oil
- 2-3 Tbsp. of Apple Cider Vinegar
- 2 Tbsp. Ground Mustard
- Salt and Pepper to taste
1 6-8 lb. Boneless Pork Shoulder, cut into 1.5″ thick steaks
- Place your steaks into large gallon sized bags (probably 2 if you have about 6-8 lb of meat)
- After removing your reserved marinade, use half of the marinade in each bag, about a cup or so in each, until equally distributed.
- Place closed zip locked bags of marinated meat on a flat sheet pan, or other pan, in the fridge to avoid any possible puddling if there is a leak in your bags.
- Allow to marinate for 12-24 hours.
- Set up an indirect grilling set up or a setup that places the meat far enough away from the flame to not burn.
- Allow coals or lump coal to burn to an orange glow without flames dancing everywhere. The goals is to start your cook at a lower temp for a reverse sear.
- Once your grill is pre-heated to 275-300 degrees, remove your steaks from the marinade and pat each steak dry to remove excess moisture. If you do not, it will increase your cooking time, and also not allow the meat to successfully brown.
- Add smoking chips or chunks to your fire. I used Cherry wood.
- If you have a BBQ thermometer, insert into the meat before placing on the grill.
- Add your steaks to the Grill and close the lid. Cook for about 25-30 minutes, rotating and flipping steaks halfway through the cooking time. The target temp for the meat should be 140 or so for a nice juicy end product. There will be a little carry over heat, taking it to about 145-150.
- At about the 30 min mark, or at an internal temp of about 125 Degrees, increase your heat to 375. to finish and brown the steaks.
- If the steaks do not have the color you are looking for during the last 5 minutes, get them closer to the flame to create the nice brown color.
- Remove the steaks when at 140 degrees or so and allow them to rest for 5-10 minutes while getting seated for your feast! Serve with some of the reserved marinade. Enjoy!