Pork Shoulder Steak With Apple Salsa Verde

Cooking Instructions

1. Cut the pork shoulder into 4 to 5 steaks, or ask your butcher to do it. While you are making the steaks, cut away any excess fat or connective tissue. Line a sheet pan with parchment paper, and top with a wire rack. Place the pork steaks on the rack, and season with salt and pepper. Place in the refrigerator until ready to cook (I recommend you do this in the morning or the night before).
2. Remove the pork from the fridge and let it sit for 20 minutes while you preheat a grill to medium-high heat. When the grill is hot, rub the grate with oil, and cook the steaks, covered with the grill lid, 6 to 8 minutes per side or until nicely browned and a meat temperature inserted into thickest portion reads 145°F. Let rest for 5 to 10 minutes. Serve with Apple Salsa Verde.

Grilling pork adds a nice smokiness to its flavor, but you can also use a grill pan if you don’t have access to an outdoor grill. Just cook the pork over high heat for 12 to 15 minutes or until a meat thermometer reads 145°F.