dinner · gluten-free · dairy-free
Smoke-grilled pork shoulder steaks
Pork shoulder taken apart muscle by muscle and trimmed of connective tissue, so each piece can be seasoned, smoked gently and grilled like a steak, then sliced thin or thick by texture.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Following the natural seams, separate the shoulder into individual muscles. Trim away the connective tissue and excess fat so you have clean pieces.
-
2
Season with salt and pepper a few hours before cooking.
-
3
Set up a grill for indirect heat with wood for smoke. Smoke the pieces at 120°C (250°F) until they reach 55°C (130°F), 40-60 minutes depending on size.
-
4
Move over direct heat and sear quickly on all sides to 62°C (145°F).
-
5
Rest 5 minutes and slice: tender muscles thicker, chewier ones thinner. Finish with flaky salt and lemon.
