epicurious4.0
Grilled Mojo Pork Shoulder Steaks and Plantains
If you've only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Pork
2
Combine 6 garlic cloves, finely grated, ½ cup fresh lime juice, ½ cup fresh orange juice, ¼ cup extra-virgin olive oil, 1 Tbsp. ground cumin, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. dried oregano in a large resealable plastic bag. Add 2 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, sliced crosswise ¾" thick, and seal bag; massage steaks to coat. Chill at least ⏱️ 4 hours and, preferably, up to 1 day. Let pork sit at room temperature ⏱️ 30 minutes before grilling.
. ground cumin1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tspKosher salt. dried oregano2 tsp. boneless pork shoulder (Boston butt), fat cap trimmed if needed, sliced crosswise ¾" thick2 lb
3
Plantains and Assembly
4
Toss 1 medium red onion, thinly sliced, 1 pint cherry tomatoes, halved, quartered if large, 1 garlic clove, finely grated, ¼ cup fresh lime juice, 2 Tbsp. fresh orange juice, and 1 Tbsp. extra-virgin olive oil in a medium bowl to combine. Season generously with kosher salt; toss again. Let tomato salad sit until ready to serve.
medium red onion, thinly sliced1pint cherry tomatoes, halved, quartered if large1. fresh orange juice2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tspKosher salt
5
Prepare a grill for medium-high heat; oil grate. Place 4 large very ripe (black) plantains, peeled, halved lengthwise, on a rimmed baking sheet and drizzle with oil; turn to coat. Season generously with kosher salt. Grill plantains until deep brown marks appear, about ⏱️ 3 minutes per side. Return to baking sheet.
large very ripe (black) plantains, peeled, halved lengthwise4. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tspKosher salt
6
Remove pork from marinade, letting excess drip back into bag, and grill, turning every minute, until lightly charred and an instant-read thermometer inserted into thickest part of a steak registers 140°, 7–⏱️ 9 minutes. Transfer to a cutting board and let rest 5–⏱️ 10 minutes.
7
Transfer plantains to a platter or divide among plates. Thinly slice pork against the grain and arrange alongside plantains. Drizzle any accumulated juices over tomato salad; toss to combine. Spoon salad over pork; drizzle any dressing left in bowl over. Top with cilantro leaves with tender stems and/or mint leaves and season with flaky sea salt.
Cilantro leaves with tender stems and/or mint leaves (for serving)Flaky sea salt
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...