Photo by Joseph De Leo, Food Styling by Erika Joyce
Pork shoulder isn’t just for pulled pork. Ask your butcher to cut it into steaks, and it’ll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.
- 4 servings
- Active Time
- 20 minutes
- Total Time
- 45 minutes
- 2 tsp. chipotle chile powder
- 2 tsp. dried oregano
- 1 1/2 tsp. garlic powder
- 1 tsp. ground allspice
- 2 3/4 tsp. (or more) kosher salt, divided
- 4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
- Vegetable oil (for grill)
- 4 ears of corn, husked
- 1/2 small white onion, finely chopped
- 1 cup cilantro, finely chopped
- 1 cup crumbled Cotija or feta (about 5 oz.)
- 1/2 cup toasted pumpkin seeds (pepitas)
- 3 Tbsp. fresh lime juice
- Flaky sea salt
- Lime wedges (for serving)
- Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
- Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
- Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
- Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
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