St. Louis-Style Pork Shoulder
The Assistant’s school has partnered with Farmigo, a service where you can order farmer’s market-type locally grown/raised food and have it delivered to school. One week, they were out of the classic pork loin chops and offered a pork shoulder steak instead. I’d never heard of it before, but figured I’d give it a whirl.
When they arrived, I did my usual Google search for what to do with them. Yes, grilling is popular, but I kept finding recurring reference to “St. Louis pork shoulder steaks” that involved a quick pan sear followed by a lengthy simmer in equal parts barbecue sauce and beer. I’m not even kidding.
Guys, this is surprisingly good. The meat falls off the bone, tender as anything you’ve ever eaten. If you can get your hands on pork shoulder steaks, give them a try.
Pork Shoulder Steaks
|Prep time||10 minutes|
|Cook time||1 hour, 10 minutes|
|Total time||1 hour, 20 minutes|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
- freshly ground pepper
- kosher salt
- 12oz barbecue sauce
- 1 can beer
- 4 pork shoulder steaks
|Season steaks with salt and pepper. Heat oil in a skillet. Sear steaks on both sides until golden brown.|
|Cover with equal amounts of beer and barbecue sauce. Bring to a boil. Reduce heat and simmer for an hour, until the meat is falling off the bone.|
|Serve the meat with extra sauce from the pan.|
“This doesn’t taste at all like beer. Or barbecue sauce. It tastes like… well, it tastes delicious, really,” said The Assistant. “Maybe next time we can shred the meat and serve it on soft rolls. That would be tasty.”