Pork shoulder steaks???

jtippers · November 2013

So, after I made bratwurst earlier this week I sliced up the remaining pork shoulder into steaks about an inch thick. Just curious what you guys have done with them before. I found a recipe in Charcuterie for Tasso, but I don't think we would use it enough to justify the amount I have.

Thanks in advance!

Little Steven · November 2013

They are awesome as steaks! A real tradition in MO. Slow cooked at 300* or less, bbq sauce and plain white bread.

jtippers · November 2013

Would you still cook to an IT of 195-200?

Hoov · November 2013

I'm going to guess and say, yes you should cook them to a high IT. I've never cooked pork steaks, but have done country style ribs from the shoulder, which seems like the same thing, but cut into strips. I tried them direct at 400 until 140 and they were incredibly chewy and tough. Next day I smoked low and slow until 180-190 and they were very tender and delicious. Just my opinion.