This recipe is twice as delicious and half as expensive as any pork chop you have had or ever will have
And in order to fully grasp the unspeakable glory of this dish, I need you to go to an Imaginative Place with me. Cool? Cool.you’ve ever seen, hot off the grill and blessed with the most magnificent of crusty-smoky sears.
“This actually isn’t a pork chop at all—it’s a pork shoulder steak. And it’s twice as delicious and half as expensive as any pork chop you have had or ever will have. Things are going to be different from now on.” See, the thing about this recipe is that it’s more than “really, really good,” it’s paradigm-shifting. It is bold and it is brash and it will make you a better cooker of meats andIf you’re not on board with the whole marinades-are-mostly-bullshit,thing, this should convince you.
Then there’s the cut. Unlike your classic pork chop, which is cut from the loin of the pig, these pork shoulder steaks are cut from a hunk of boneless shoulder, aka Boston Butt. ask your butcher to cut ¾-inch steaks from a Boston Butt or b) buy a Boston Butt and cut it against the grain into said ¾-inch steaks yourself, which is really not a big deal.
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