Grilled Pork Shoulder Butt Steaks

Posted byNoriePosted inPork, RecipeTags:,

I could not cook a whole pork shoulder butt roast for only the two of us so I cut the full roast in three.  Then I wrapped each one and froze them. 

I took one package of the roast from the freezer and let it thaw but I did not feel like roasting it because we already had it not too long ago. 

I scratched my head while it was thawing for what to do with it besides roasting then decided to cut it in steaks about less than ½ inch thick across the grain. It had some fat marbling so I thought I would try marinating them then, either grill them or fry them on a griddle.  I opted to grill them.

I was hoping my husband would like them cooked this way and eat well.  He was still convalescing from a surgery and didn’t have any appetite lately. Also, I wasn’t sure if they would be tender after they were grilled. I’ve never tried cooking pork roast this way before so, this was a trial and hoped It would not fail me.

I decided to marinate it in:

  • ¼ cup vinegar
  • 1 tsp. salt
  • 1 TBSP. packed brown sugar (more if you want sweeter)
  • 2 TBSP. light soy sauce
  • 1 TBSP. Oyster sauce (optional)
  • 1 TBSP. Cornstarch (optional)
  • ½ tsp. black pepper
  • 1 or 2 cloves garlic, minced
  • A few dashes of Tabasco Sauce (optional)
  • ½ tsp. MSG

Marinate the meat in the marinade for at least 1 hour.  The longer the better. Turn the meat over occasionally making sure all the surfaces get soaked in the marinade. 

Grill on hot charcoal turning often to avoid burning.  The slices are thin so avoid burning them. They cook fast.

They turned out good. They tasted like Filipino barbecue on the stick even without the other ingredients as in the marinade for barbecue and it also tastes like pork tocino.  We don’t like anything that is very sweet, especially my husband so I didn’t put a lot of sugar.  1 TBSP. brown sugar in it was perfect for us. 

Surprisingly he liked it and started picking at them as I removed the cooked pieces from the grill while I was still grilling the rest.  We ended up eating them just by itself on the patio.  I mean he didn’t want to eat anything else with it but the meat.  No sides, no rice, no nothing else.  However, he asked for garlic and vinegar for dip. (He is becoming a Filipino. Hahaha!)

Of course, we had some leftovers that I re-heated in the air-fryer for my breakfast the next morning and had it with rice this time, like a full meal complete with the vinegar dip, mustard greens and cucumber salad for sides.  

I’ll remember to make this again another time and soon.  It may make grilling easier if they were skewered like the Filipino barbecue.  I think that’s what I’ll do next time.