How to Cook Tender, Juicy Pork Shoulder Steak

Pork shoulder also known as pork butt or Boston butt is an affordable, flavorful cut that can be transformed into incredibly tender and delicious pork steak when cooked properly. This fatty cut needs just a bit of simple prep before being quickly seared or grilled to perfection. Follow this guide to learn all about pork shoulder steak, from buying and prepping to cooking techniques for juicy, fork-tender meat every time.

Overview of Pork Shoulder Steak

Pork shoulder comes from the upper part of the front leg of the pig. It contains a lot of connective tissue and marbling which breaks down during cooking, keeping the meat very moist and tender. Other names for this cut include Boston butt, pork butt and pork shoulder roast.

While often used for slower cooking methods like pulled pork or roasting, pork shoulder can also be cooked into tender and juicy steaks. The key is slicing it correctly and using quick, high-heat cooking methods. When cooked right, pork shoulder steak is far more flavorful, tender and cheaper than traditional pork chops.

Benefits of Cooking Pork Shoulder Steak

• More tender and juicy than loin or chop
• Rich, meaty pork flavor from fat marbling
• Affordable alternative to other pork cuts
• Easy to portion into steaks
• Takes well to rubs and marinades
• Quick to cook with high heat searing
• Fat cap adds flavor and moisture
• Difficult to overcook due to fat content

Prep Tips for Pork Shoulder Steak

• Buy bone-in or boneless pork shoulder/butt roast
• Cut into 3/4 to 1-inch thick steaks
• Slice against the grain for tenderness
• Use a rub or marinade to add flavor
• Only marinate for 1 hour max
• Pat dry before cooking to help sear
• Bring to room temperature before cooking

Best Cooking Methods

Stovetop Pan Sear

• Get cast iron or stainless steel pan very hot
• Use a little oil to prevent sticking
• Cook 3-4 minutes per side over med-high heat
• Flip carefully using tongs
• Cook until browned with faint pink center

Outdoor Grill

• Preheat grill to medium-high heat
• Oil grates to prevent sticking
• Place steaks on hot grates at 45 degree angle
• Cook 4-5 minutes, flip and repeat
• Move to cooler side of grill if flaming up
• Cook to medium doneness

How to Tell When It’s Done

• Use meat thermometer for most accurate read
• Pull off heat at 135°F for medium
• Temperature will rise 5-10° more during rest
• Slice to check inside is faintly pink
• Target slightly undercooked vs overcooked

Resting and Carving Pork Shoulder Steak

• Let rest at least 5 minutes before cutting
• This allows juices to redistribute
• Prevents dryness from escaping juice
• Slice across the grain for tenderness
• Cut into 1/2-inch slices or chop roughly
• Serve warm, spoon any juices from resting over top

Serving Suggestions

• Pair with rice, roasted veggies or salad
• Make tacos or sandwiches for easy meals
• Top with chimichurri or salsa verde
• Serve with sauteed peppers and onions
• Toss into pasta, eggs or fried rice
• Use in stews, soups or stir fries

Flavorful Marinades and Rubs

Dry Rubs

• Brown sugar + chili powder + cumin
• Smoked paprika + garlic powder + onion powder
• Coffee rub with oregano and cilantro
• Jerk seasoning blend + lime zest

Wet Marinades

• Mojo criollo – cilantro, garlic, olive oil, citrus
• Soy sauce, honey, ginger and garlic
• Beer marinade with lime and chipotle
• Apple cider vinegar with mustard and thyme

Storing and Freezing Pork Shoulder

• Store fresh 3-5 days in fridge
• Freeze steaks up to 4 months for best quality
• Thaw in fridge overnight before cooking
• Cook thawed steaks within 3 days
• Do not refreeze after thawing

Frequently Asked Questions

What is the difference between pork butt and shoulder?

Pork butt and pork shoulder come from the same part of the pig and can be used interchangeably, Pork butt may contain more of the upper shoulder while pork shoulder is usually the whole intact roast,

Can you braise, roast or slow cook pork shoulder steaks?

Yes! The methods above are for quick cooking but pork shoulder excels with slow moist cooking too. Braise, roast or smoke whole or slices low and slow until fall apart tender.

What is the best way to get a good sear on the steaks?

Make sure meat is patted very dry before cooking. Use a very hot pan or grill grates. Don’t move the meat until it releases from the pan and has browned.

Is pork shoulder steak already tender enough to cook as is?

Yes, it has enough internal marbling to be tender after cooking. No need to tenderize. Short marinades just add flavor, not tenderness.

What meat thermometer do you recommend?

We recommend the Thermapen for instant accurate reads. The Thermopop is a more budget-friendly option that’s still very reliable.

Conclusion

With just a few easy steps, inexpensive pork shoulder can be transformed into juicy, flavorful steaks that rival premium cuts. A quick dry rub or marinade followed by searing, grilling or pan frying results in fork-tender pork that is loaded with meaty flavor. Master this underutilized cut and enjoy tender pork steak any night of the week without breaking the bank.