Grilled Pork Shoulder Steaks
- 4 Pork Shoulder Steaks
- 1/4 cup Olive Oil (we use Prairie Oils & Vinegars)
- 4 large cloves Garlic, minced
- 3 Tablespoons Soy Sauce
- 1/2 teaspoon Onion Powder
- 1 Tablespoon Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Cracked Black Pepper
- Ol’ West BBQ Sauce for slathering on later 😉
- In bowl combine olive oil, garlic, soy sauce, onion powder, brown sugar, kosher salt and black pepper. Add pork steaks and coat them evenly in the marinade.
- Cover the bowl and marinate pork for at least 30 minutes or up to overnight. The longer the better.
- Pre-heat grill on medium heat *see note above.
- Cook steaks for 6-10 minutes per side or until nicely charred and cooked through (turning the pork steaks several times every couple minutes will actually help cook them quicker and more evenly-it just needs more attention which isn’t a bad thing considering the flare-up nature of the pork steaks).
- Remove steaks from the grill and let them sit for a few minutes.
- Brush with Ol’ West BBQ Sauce (or your favourite sauce)
Due to the well-marbled nature of pork shoulder, don’t have the grill too hot or else you’ll be fighting flare-ups constantly. Cook on medium, sometimes creeping closer to medium-high. You want to cook as hot as we can without heavy flare-ups. A little here and there is fine, but the flare-up should only last for a few seconds. If it last longer, move the steaks to an empty section of the grill until it calms down.