Grilled Pork Shoulder Steaks: A Food Stylist’s Flavorful & Waste-Free Dinner Idea

Last night, a familiar realization hit me just as I was drifting off to sleep: I had meticulously planned and edited photos for a new article, spent hours fine-tuning this website, yet I had completely overlooked mentioning dinner. Again. It’s a common oversight when balancing creative work with daily life, but for someone deeply involved in food, both professionally as a food stylist and personally through this blog, it’s a glaring omission. Tonight, however, I’m making sure that delicious, waste-free meal takes center stage.

One of the definite perks of working as a food stylist is the delicious bonus that often comes at the end of a long day: dinner. While many people in the industry might discard food that has been on display or used for shoots, I absolutely loathe waste, especially when it comes to perfectly good food. This philosophy not only aligns with my personal values but also provides a fantastic source for creative and often gourmet home meals. It’s about transforming potential waste into a delightful culinary experience, ensuring that all the effort put into preparing these dishes doesn’t just end up in the bin.

So, what was last night’s salvaged treasure? It was a revelation: grilled pork shoulder steaks, prepared a la Ron. Until now, my experience with pork shoulder blade was strictly limited to slow cookers or oven braising, methods known for tenderizing tougher cuts. The idea of throwing them on the grill seemed counter-intuitive; I assumed they would turn out far too tough and chewy. How wrong I was! Ron’s method proved that with the right technique, pork shoulder can achieve an exquisite tenderness and rich flavor when grilled.

Navigating the ripples of fat is part of the experience – unless you’re one of those delightful individuals who savors every last bit of crispy fat and even pilfers the leftovers from other plates (no judgment here!). But beyond that, the meat in between was nothing short of divine: juicy, flavorful, and surprisingly tender. This unexpected success truly highlighted the versatility of pork shoulder, a cut often overlooked for grilling, yet perfectly capable of delivering a memorable meal.

Ron’s Grilled Pork Shoulder Steaks: A Detailed Recipe

This recipe is incredibly simple, relying on a few key ingredients to bring out the best in the pork. It’s quick enough for a weeknight but flavorful enough for a weekend gathering.

Ingredients:

• 4-6 pork shoulder steaks (about 1-inch thick)
• 2-3 tablespoons grainy Dijon mustard (or smooth, if preferred)
• 1-2 teaspoons toasted cumin seeds (optional, or adjust to taste)
• 2-3 tablespoons of your favorite spice rub (e.g., paprika, garlic powder, onion powder, brown sugar, salt, black pepper)
• 1-2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Pork: Pat the pork shoulder steaks dry with paper towels. This helps the mustard and rub adhere better and promotes a good sear on the grill.
2. Apply the Dijon: Ron’s genius starts with a thin, even coat of Dijon mustard. I particularly love the grainy kind for its texture and slightly sharper flavor, which perfectly complements the rich pork. Use a brush or the back of a spoon to ensure each side of the steak is lightly painted.
3. Add Cumin Seeds (Optional): Next, Ron sprinkles toasted cumin seeds directly onto the mustard. The mustard acts as a fantastic adhesive, ensuring the seeds stick well. While Ron’s version was a bit cumin-heavy for my personal preference (nothing against cumin, just a matter of balance), feel free to adjust the amount or omit it entirely if you prefer. This step adds an earthy, aromatic layer that can be quite delightful.
4. Apply the Spice Rub: Liberally fling your chosen spice rub over the mustard-and-cumin coated steaks. This is where you can truly personalize the flavor profile. Whether you opt for a smoky barbecue rub, a vibrant Mediterranean blend, or a simple mix of salt, pepper, garlic, and paprika, ensure a generous coating. For best results, gently massage the rub into the meat for a minute or two to help it adhere and penetrate the surface. I sometimes prefer a more “rustic” look where not every speck of rub is perfectly massaged in, allowing for flavorful crusty bits, but a good massage definitely helps prevent it from sticking to the grill.
5. Drizzle with Olive Oil: Finish the preparation by drizzling a little olive oil over the seasoned steaks. This helps to create a beautiful crust, prevents sticking, and adds a touch of richness.
6. Grill to Perfection: Preheat your grill to a medium-high heat. Once hot, place the prepared pork shoulder steaks directly on the grates. Grill for a few minutes per side, typically 4-6 minutes per side depending on thickness and desired doneness. The goal is to cook them through until they reach an internal temperature of 145°F (63°C) for medium-rare, or slightly higher if you prefer. The exact timing can vary, so keep an eye on them and use a meat thermometer for accuracy. You’re looking for a beautiful char on the outside and tender, juicy meat within.
7. Rest the Meat: Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board, loosely tented with foil. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
8. Serve: Slice against the grain and serve immediately with your chosen side dishes.

These steaks tasted as fantastic when I prepared them in my home kitchen as they did when we whipped them up in the parking lot at Shaw on a Tuesday – a true testament to the recipe’s robust flavors and adaptability. The simplicity of Ron’s method, combined with the incredibly satisfying results, makes this grilled pork shoulder recipe a new staple in my cooking repertoire.

Perfect Pairings: Elevating Your Grilled Meal

No delicious main course is complete without equally compelling side dishes. To complement the rich, savory grilled pork shoulder, I opted for a couple of vibrant, flavorful options, many of which were also part of my “waste-not” approach from earlier food styling projects.

Maple Syrup and Ginger Puréed Butternut Squash

For a touch of creamy sweetness and warmth, leftover puréed butternut squash made for an ideal side. This isn’t just plain squash; it’s elevated with the cozy sweetness of maple syrup and a zesty kick from fresh ginger. If you’re making it from scratch, simply roast chunks of butternut squash until tender, then purée with a splash of cream or milk, a generous swirl of maple syrup, and finely grated fresh ginger. A pinch of salt and a grind of black pepper will balance the flavors beautifully. The creamy texture and sweet-spicy notes of the squash perfectly cut through the richness of the grilled pork, adding a sophisticated touch to the meal.

Elna Edgar’s Marinated Asparagus

Another fantastic side was a fresh batch of marinated asparagus. I simply couldn’t resist making more of the delicious recipe shared by Elna Edgar. Her recipe for marinated asparagus is incredibly simple yet yields fantastically flavorful results, making it a favorite for quick, elegant sides. Typically, this involves blanching fresh asparagus until crisp-tender, then marinating it in a simple vinaigrette often featuring olive oil, lemon juice or vinegar, garlic, and fresh herbs. The slight tang and freshness of the asparagus provide a wonderful contrast to the grilled meat, cleansing the palate and adding a vibrant green to the plate.

Speaking of asparagus, this weekend is the asparagus festival, and we’re planning to head up on Sunday! It’s a wonderful opportunity to celebrate this incredible seasonal vegetable and explore more ways to incorporate it into our meals. Festivals like these truly highlight the importance of local and seasonal eating, a philosophy I try to embrace both in my professional work and personal cooking.

Why This Waste-Free Approach Matters

Beyond the simple joy of a delicious meal, my dedication to utilizing “leftovers” from food styling shoots stems from a deeper commitment to reducing food waste. In an industry where aesthetics often dictate fleeting use, salvaging high-quality ingredients and transforming them into home-cooked meals is not just economical; it’s an act of respect for the food itself and the resources it took to produce it. This practice encourages creativity in the kitchen, challenging me to see ingredients in a new light and discover unexpected flavor combinations, like grilling pork shoulder instead of braising it.

This culinary journey, from a simple piece of pork shoulder to a gourmet grilled steak, underscores a fundamental truth: with a little imagination and a willingness to try new techniques, even the most humble ingredients can be elevated. It’s a reminder that good food doesn’t have to be complicated, and the most rewarding meals are often those crafted with care and a touch of ingenuity.

I hope Ron’s grilled pork shoulder steak recipe inspires you to experiment with your own cuts of meat and embrace the joy of flavorful, home-cooked meals. Don’t be afraid to adjust the spices, try different sides, and make it truly your own. And remember, sometimes the best discoveries happen when you least expect them – like realizing you can grill a cut of pork you thought only belonged in a slow cooker!

One Year Ago: Coffee and Chocolate Bread Pudding – another delightful exploration into turning leftovers into something extraordinary. This sweet treat is a testament to the fact that even desserts can find new life.

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