Pork Butt (or Pork Shoulder) can be used for other things besides just pulled pork! These shoulder steaks are marinated in Gochujang chili, grilled over high heat, and then sliced and served either with rice or in lettuce wraps!
Inspired by a Bon Appetit Test Kitchen recipe.
3 pound pork butt, sliced into 1/2-inch steaks
8 cloves garlic
2 inches fresh ginger
1/2 cup gochujang chili paste
1 lime, juice only
1/2 cup rice vinegar
1/4 cup olive oil
Rice for serving
Green leaf lettuce, for wraps
- In a food processor, combine garlic, ginger, gochujang, rice wine, olive oil, and lime juice. Process until the mixture is smooth. Set aside 1/3 of the mixture for serving with the pork steaks.
- Using a sharp knife, slice pork butt into about 1/2-inch steaks. They can be different sizes, but try to make sure they are roughly the same width.
- Add sliced steaks to a bowl and coat with marinade. Let rest for at least 60 minutes, but overnight in the fridge is best.
- When ready to grill, heat grill to two-zone heat. One zone, high direct heat, and one lower indirect heat zone.
- Wipe grates with oil right before grilling to prevent sticking. Grill steaks for 6 minutes per side over direct heat. Then move to indirect heat and allow them to cook slowly and rest for another 8-10 minutes. This helps some of the fat render out of the steaks. Finished steaks should have great char marks on them from the marinade and be juicy still when pressed slightly.
- Remove steaks and let them rest for 5 minutes.
- When ready serve, slice steaks into 1/4-inch slices and serve with rice, green leaf lettuce, cilantro, sliced cucumbers, and extra sauce on the side.