The Best Way to Cook a Pork Shoulder Butt Steak

by Brynne Chandler

    Pork shoulder and pork butt are the same cut of meat, although some regions have other names for the cuts. Pork shoulder butt comes from the shoulder and foreleg of the pig, not from its rear. Pork butt steaks are thinner pieces cut from the larger roast. Cooking pork steaks can be done in several ways, but the quickest and simplest is to marinate, season and broil them. Even picky eaters in the family will wander toward the table when they smell the rich, spiced smells wafting out of your broiler.

    Purchasing

    Look for pork butt shoulder steaks that are all generally the same size and thickness, so that they will all cook at the same rate. Use the palm of your hand to judge portions. One adult portion is the same size as your palm, not your whole hand. Children's portions should be slightly smaller. The meat should have very little visible fat around the edges of the steak, and appear gray with a pink tint. You should be able to see a little bit of fat marbling the steaks.

    Preparing

    Season your pork butt steaks with the herbs that you and your kids like best. Rosemary is good for pork and so is mint, although little kids might find the latter too flavorful. Sprinkle them well with coarse salt and cracked pepper, or use a packaged salad dressing mix for seasoning. Put the steaks in a plastic bag and add a liquid marinade. An oil and an acid are needed for a good marinade, such as olive oil and orange juice, but don't be afraid to experiment.

    Cooking

    Broiling pork steaks is a snap. Start the side dishes and salad and get the kids to set the table before taking the pork steaks out of the marinade and putting them under the broiler. Cook them for five to seven minutes on each side and let them rest for a few minutes before serving them to big kids or cutting them up for little ones.

    Serving

    Pork butt steaks go with just about any side dish. Match your sides to the marinade -- a fresh orange marinade is nicely complemented by rice and peas and a crisp green salad. Let little kids dip cut-up pork steaks in ranch dressing. Buttered noodles go well with pork steaks and gravy.

    About the Author

    Brynne Chandler has been a professional writer for over 27 years, mostly in TV animation. Her first script was for the original "He-Man and the Masters of the Universe" and her last for Disney's "Gargoyles." In between, she was nominated for an EMMY award for "Batman: the Animated Series."

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