pork shoulder blade steak
i had a pork shoulder blade stake in my freezer. no clue when or why i got it. i remember my mom cooking them when i was a kid. she would essentially braise them in a dish, and they always turned out dry and tough. im broke, and all i had left in the house was this pork steak, a bit of salsa verde, and some about to go bad homemade corn tortillas. i was going to braise the steak, because it says shoulder on the pack, but instead i rubbed it this morning with lots of chipotle powder, cumin, salt pepper, garlic, a bit of cinnamon, oregano, and a touch of brown sugar. i seared it on medium high heat on both sides, maybe 2-3 minutes each. and put it in the oven for a couple minutes to cook through.
i didnt have high hopes at all for this. set it on the cutting board to rest while i got a smaller CI skillet hot to heat the tortillas. after five minutes a cut a slice off the steak. as soon as i saw the inside i was a little disapointed, it was clearly past the 140-145 i normally like my pork. but i put the piece in my mouth and i couldnt believe how good it was. super tender, super succelent, a little spicy. absolutely wonderful. it went great on the tacos.
what are some other great recipes/ideas for this cut of pork? is it often overlooked by everyone else, like it was for me for so long? next time ill probably cook it the same way, but eat it like a steak.
I love that cut. Good fat and good texture. I love to slice it thin, toss with some corn starch and stir fry with some soy sauce and a bit of sugar and tons of vegetables. Mexican is of course a great idea as well. I think it's a cut that does well cooked through. Enjoy!
My mom would brown the steaks - in bacon grease, of course! - and the first time she turned them over she'd smear prepared horseradish on with a fork, then do the same when she turned them again. Then she'd put a tight lid on and turn the heat down for about 15-20 minutes. I do the same (only in olive oil), but pour some beer in there, and then when the meat's done I'll reduce the liquid for a nice finishing sauce.
I also like to roast these on a rack in a shallow pan, salting them lightly an hour before cooking and letting them sit at room temperature, then beating up about two Tbs each Dijon mustard and olive oil and freely anointing both , then giving them 25-35 minutes at 350º. The time depends on thickness - there's a butcher in the L.A. Farmer's Market that has inch-thick shoulder steaks the size of a small plate, and I love it when I can get those.
Love pork steaks. Season with favorite seasonings and throw on the grill or under the broiler. Eaten like a steak.