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. 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.
BBQ Pork Shoulder Steaks
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!
Ingredients:
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
Directions:
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.
Tips For Having A Great Barbecue
Hosting a great barbecue is one of the many triumphs of summer. It takes work and some proper planning, but with the right effort you can host a barbecue that everyone will talk about for years to come. Follow these tips if you're new to hosting barbecues.
First, it is very important to let the meat rest while cooking it. If you move the meat around, it may not cook evenly. Only move it when it's time to flip, or when it's done cooking. In addition, leave the lid down on the grill. The lid traps heat within the grill, ensuring the meat cooks evenly.
Don't forget to preheat your grill! It might sound like such a simple tip, but when you're overwhelmed with things to do you can forget. Preheating your grill ensures the grill is heated evenly when the meat goes on. Unevenly cooked meat is never a good time!
Be very careful to cook the pork shoulder for the right amount of time. Undercooking it or overcooking it will leave you with meat that is tough and unpleasant. Undercooking meat can also put your guests at risk for foodborne illnesses. You don't want to be the one who hosted the party where everyone got sick!
The image featured at the top of this post is ©iStock.com/bernjuer.