Grilled Pork Shoulder Steaks

Grilled Pork Shoulder Steaks

We love grilled meat and since we have the garden we make sure that every gathering includes a barbecue. Most of the times we grill pork shoulder steaks because the meat is tender and it's easy, quick and simple to cook. Yet, there are some small details which make meat turn into a delicious, juicy, flavourful and tender steak.

You will see below that I prefer to buy a whole pork butt/shoulder and slice it myself at home. Of course, you can buy the steaks already sliced, but some of them are so thin! And many times they become so dry when grilled and they lose their juiciness. And no way will I buy them already marinated. The marinade from the store is full of chemicals and cover up the taste of meat, which might not be of the highest quality!


Boneless pork shoulder
1 kg
as much as you need or at least half of a pork butt/shoulder/neck
1 tbsp
Ground black pepper
1 tsp
plus other spices you like - coriander, dried onion powder etc.

Step by step


The most important thing is to find high quality meat.

I usually buy a whole pork butt/shoulder/neck, which is enough for 2 barbecues. It also depends on whether we have guests.


First, I trim the edges, which are not really straight/thin. I use these bits to make a stew or I mince them with the meat grinder.

Keep in the freezer if not used right away.


Then cut the pork into 1cm thick slices - don't make them too thin, the steak will be juicier and more tender if it's a bit thicker.


I season each steak on both sides with salt and ground black pepper.

Notice I don't use too many spices, if it's too many, they will cover up the natural taste of meat, so don't I recommend too much seasoning.


I also like to sprinkle them with dried onion powder or ground coriander - for me, these are the best match here.

But salt and pepper are still the basics.


I place the seasoned steaks in a pot, bowl or a plastic bag and keep in the fridge for 4-24 hours.

They are the best when prepared the evening before the barbecue.

If it's a whole pork butt or shoulder, I will store the extra steaks in the freezer to have them ready for another barbecue.


I always prepare a small piece of pork lard/fat to grease the grill with it before cooking the meat.


Make sure the heat is medium - not too high, but not too low either - meat needs to cook in its own time, it shouldn't burn too quickly and it shouldn't be undone.

Grease the hot grill with pork lard/fat and place the steaks on it.


Turn steak when nicely charred on one side, using the tongs or the fork.

Cooking time may vary depending on the heat, but you'll know the meat is done if the juice that comes out when you gently press the steak is colourless. If it's pink, it still needs cooking, pork and chicken can never be cooked raw or rare!

Serve with a salad or with pickles, it's absolutely delicious.


Quantity: 1 kg
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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