Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Slow cooked pork shoulder "steaks"

All over the mapAll over the map Posts: 28
edited 6:26AM 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?


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


  • Thanks for the reassurance, Mike. Do you know how long it took to cook those pieces? I am thinking a couple of hours, no?
  • 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.

  • 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



    Caledon, ON


  • 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!
  • 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.



    Caledon, ON


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

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


  • Looks like you even have the squeel there CWM :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.