To view last month's recipe, click here
 

Marjie's Grill

Pork Shoulder Steak

We first met Marcus Jacobs years ago before he opened his first restaurant. He was the guy buying stuff that no one else wanted.  Think pig tails, feet, ears and skin. He is as big of a supporter now as he was back then, and it’s been amazing to watch Marcus and his partner Caitlin grow their restaurants all these years later. Marjie’s Grill and Seafood Sally’s are two of our favorite places to eat in the world, and we’re really excited that Marcus shared this recipe with us. 
 
It’s only right that Marcus should be the featured chef for this month’s cut, because without him we would not have the same affection that we do now for the humble and delicious pork shoulder steak! 
 
Marcus was insistent that we cut these for him when he first opened and it’s been a staple at Marjie's Grill ever since. Served up Thai-style with lots of fresh herbs, we’re willing to bet that this will be the most fun thing you’ll cook all year! 
 
The pork shoulder steak is a Boston Butt cut into bone-in steaks. They are perfectly fatty and might be our favorite cut of pork to grill. Enjoy this recipe, and then go visit Marcus and Caitlin at one of their restaurants in New Orleans. You’ll be glad you did. 
  
INGREDIENTS
1 Beautiful Home Place Pastures Pork Shoulder Steak
 
For The Dry Rub:
4 Tbsp Salt
4 Tbsp Black Pepper
2 tsp Garlic Powder
2 tsp Red Chili Flake
 
For The Vinegar Dip:
2 Cup Apple Cider Vinegar
4 Tbsp Honey
2 Tbsp Tabasco mash (or Sambal Olek)
1 Cup Lard
1/4 Cup Fish Sauce
 
To Serve:
1 head Romaine or Iceberg lettuce
An assorted mix of whole soft herbs such as fresh Mint, Basil, Dill, Arugula, Thai Basil or Cilantro. 
 
For the chili dipping sauce:
4 Thai chilis
2 clove of garlic
2 Tbsp Raw sugar or palm sugar
1/2 Cup fish sauce
1/2 Cup lime juice
 
For the grill:
Charcoal
Wood chunks for smoking
 
Directions: 
Combine dry rub ingredients. Feel free to use another dry rub that you like. 
Season steaks in a nice even layer all over with the dry rub. Save any leftover dry rub for later use! 
 
Start a fire on your grill with a 1/2 chimney of charcoal; set up for two zone grilling with coals on one side of the grill and the other side left empty. Once coals have ashed over, add a couple of wood chunks to the coals. 
 
Place your Shoulder Steaks on the cool side of the grill, not over the fire! 
 
Put the lid on your grill with vents open 1/3 of the way on top.
 
Cook with the lid closed for about an hour, trying to maintain a temperature of 250-275. You may need to add a couple of more coals or wood chunks as you go. 
 
While this is cooking make the vinegar dip and the chili dipping sauce.
 
To make the vinegar dip, combine all ingredients in a small pot, bring to a boil and simmer on low for 2 minutes. Remove from heat, and transfer the dip to a half hotel pan or a bowl large enough to accommodate the dip and the Shoulder Steak.
 
To make the chili dipping sauce, pulse the sugar, chili and garlic in a food processor. Or if you’d like, smash in a mortar and pestle until they form a coarse paste. Fold in remaining ingredients and season to taste. 
 
Once your Shoulder Steaks have cooked for about an hour and reached an internal temp of 145-150 degrees, remove the lid from the grill and add a couple more coals. 
 
Place your Shoulder Steaks into the dip and let sit for about 4 minutes.
 
Take the Shoulder Steaks out of the dip and sear on the hot coals for about 2 minutes per side.
 
Put your Shoulder Steaks Back into the dip for another 2-5 minutes. It’s important to note that the longer the steaks stay in the dip the spicier they will be!
 
Sear your Shoulder Steaks on the hot coals one more time for 2 minute per side and take off to rest on a plate or cutting board. Rest for at least 8 minutes.
 
Arrange the lettuce and herbs into a basket or on a large serving platter.
 
Slice or chop your Shoulder Steaks into bite size pieces and arrange next to the herbs. Serve the sauce on the side and use the lettuce and herbs to make wraps with the pork and dunk in the sauce.
 
Serve with lots of cold cheap beer, or chilled French white wine!
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