Flavorful, Tender Pork Shoulder Steaks – Easy and Delicious!
Pork shoulder steaks – also known as blade steaks – are a cut of pork which you may not normally see in your supermarket unless you specifically ask your butcher for them. It’s an inexpensive cut of meat from a section of the pig often de-boned to make a roast for slow-cooking, ground up for chop meat or cubed for stewing. Typically it either needs to be marinated and grilled quickly or slow-cooked until tender, as anywhere in between those two approaches and the meat will become very tough.
So once again I am continuing my quest to find the perfect way to cook pork shoulder steaks. And I think I’ve found my favorite one to date: braising them in a delicious mixture of bourbon and red wine, then finishing off with some sweet local peach preserves.
Sweet and Sour Baked Pork Shoulder Steaks
A couple weeks ago I took my first stab at cooking pork shoulder steaks
, with less than completely successful results. The meat had a lot of flavor, but was still tough and chewy. So I wanted to try a different technique for cooking the steaks this time, and decided upon slow oven braising. Tangy Sweet and Sour Pork Shoulder Steak Bake
, a recipe from food.com, looked simple yet promising. I cooked half the recipe amount as I was preparing it for two, not four (or more). Otherwise I followed all of the steps and ingredients exactly.
Spanish-Style Pork Shoulder Steaks
I recently mentioned my latest bounty of fresh pastured pork
, and that one cut I was particularly interested in experimenting with this time around was the shoulder steaks. I’ve never cooked pork shoulder steaks so of course that meant a lot of time spent reading and checking out different recipes on line and deciding which ones to try cooking. From everything I read, shoulder steaks can be incredibly flavorful and delicious meat, but it can also be extremely tough if not cooked properly or long enough.