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Slow cooked pork shoulder "steaks"

All over the mapAll over the map Posts: 28
edited November -1 in EggHead Forum
So in my ongoing first attempt to make Tacos al Pastor, I asked my butcher to slice 3 pounds of pork shoulder into 1/4 inch slices to marinate and pile onto a skewer. When I opened the butcher paper this morning, they were 3/4 inch slices! They are marinating as I write this, and I want to put them on tomorrow evening (after 36 hours in the Pastor marinade). Are there any issues with cooking them low and slow to internal 200 as I would normally do for a pork butt? There are enough "steaks" to cover the surface of my large, so I am planning to do that and use the plate setter. Anyone done this sort of cook before?
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Comments

  • You should be fine. These weren't that thick but really good.

    pkstkribs2.jpg

    Mike
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  • Thanks for the reassurance, Mike. Do you know how long it took to cook those pieces? I am thinking a couple of hours, no?
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  • Sorry, I don't remember. I'm pretty sure it was over 2 hours though. Let us know how the thicker ones worked out for you.

    Mike
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  • All over the map.

    When I've done them I have only gone to about 170 internal They are moist and tender by then but not falling apart. You can check a piece when you get up there.

    Good Luck

    Steve

    Steve 

    Caledon, ON

     

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  • I'll be using the result in tacos, so I am not sure if I should aim for "pulled" style, or chop up the result and fry it in a skillet. I was thinking it would be nice to render all the fat out of them. I'll play it by ear and let you all know how it goes!
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  • All over the map,

    Sorry I misunderstood, I was thinking about CWM's pictures. Pork steaks are awesome too. If you want to shred them go higher. I wouldn't know about doing a thin cut that way.

    Steve

    Steve 

    Caledon, ON

     

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  • dhuffjrdhuffjr Posts: 3,182
    I got your blade steaks and I'll raise you these. :woohoo:

    Bladesteaks.jpg
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  • I will cook this just for Matthew. :woohoo:


    fattie3.jpg

    Mike
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  • Looks like you even have the squeel there CWM :)
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