Day One Hundred Thirty: Pork Shoulder Steak

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January 31, 2013 by chicagogrilling365

030When Jenny and I went on out protein purchasing extravaganza, we came across a cut of pork shoulder.

It was cross-cut, so it had a nice fat distribution, and a thin bone in the middle.

I’ve only ever cooked shoulder in large cuts; braised or roasted.

I figured that this cut was thin enough (about 1.5 “) that a two-hour marinade would get it tender enough to grill.

025After it had marinated in honey, soy sauce and sesame oil, I salted and peppered both sides and cooked it on high heat, letting the sugars from the marinade flame up and char the steak nicely.

It only took about four minutes on each side and it was ready to eat.

028While it was well-done, it was still really flavorful and moist because of the fat content.

Jenny got to taste it just as she came through the door.

We were pleased.


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