Can I Use Pork Shoulder Steaks For Pulled Pork? The Ultimate Guide

Pulled pork is a classic barbecue dish that is loved by many for its succulent, fall-apart tender pork smothered in a sweet and tangy barbecue sauce. Traditionally, pulled pork is made by slow cooking a pork shoulder or pork butt (from the upper part of the front leg) for hours until the meat becomes incredibly tender and can be easily shredded using two forks. But what if you can’t find a pork shoulder or butt? Can you use pork shoulder steaks instead to make delicious pulled pork?

What Are Pork Shoulder Steaks?

Pork shoulder steaks, also known as Boston butt steaks or pork blade steaks, are thin slices cut from the pork shoulder or butt They contain part of the shoulder blade bone and are quite meaty and flavorful due to the fat marbling from this well-exercised area of the pig

While not as common as other pork cuts like chops and roasts, pork shoulder steaks can sometimes be found in supermarkets or butcher shops. They are an ideal size for feeding one or two people. Since they are already sliced thin shoulder steaks cook faster than a whole pork shoulder roast.

Why Use Pork Shoulder Steaks for Pulled Pork?

There are a few advantages to using pork shoulder steaks rather than a whole shoulder roast for pulled pork:

• Cost – Shoulder steaks are less expensive per pound than a full pork shoulder. If you are only feeding a few people, this can save money.

• Convenience – The thin steaks cook faster, meaning you can have pulled pork ready in 3-4 hours rather than 8+ hours for a full roast.

• Portion control – Steaks are already portioned out, so you cook exactly what you need without leftovers.

So while not traditional, pork shoulder steaks can be a great alternative for making shredded pulled pork on a budget and when time is limited.

How to Cook Pork Shoulder Steaks for Pulled Pork

While pork shoulder steaks will likely cook faster than a full roast, low and slow methods are still best to break down the connective tissue and make the meat fall-apart tender. Here are some methods for cooking shoulder steaks so they shred beautifully:

Slow Cooker Pulled Pork

A slow cooker is a hands-off way to cook shoulder steaks into tender pulled pork.

You will need:

• 1-2 lbs pork shoulder steaks
• 1 cup barbecue sauce or rootbeer
• Spices like salt, pepper, garlic powder

Instructions:

1. Trim excess fat from steaks and season generously with spices.
2. Place steaks in a slow cooker and add barbecue sauce or rootbeer to cover.
3. Cook on LOW heat for 6-8 hours until very tender.
4. Shred pork using two forks. Combine with more barbecue sauce if desired.

Oven-Roasted Pulled Pork

Roasting in the oven lets you crisp up the exterior while the interior braises in its own juices.

You will need:

• 2 lbs pork shoulder steaks
• Oil for coating
• Spice rub
• 1 cup chicken broth or apple juice

Instructions:

1. Preheat oven to 325°F.
2. Coat steaks with oil then season all over with spice rub.
3. Place steaks in a baking dish and add broth or juice.
4. Roast uncovered for 2-3 hours until fork tender.
5. Shred and moisten with pan juices and barbecue sauce.

Grilled Pulled Pork

The grill lets you infuse delicious smoky barbecue flavor into the pork. Barbecuing over indirect heat prevents the exterior from drying out.

You will need:

• 2 lbs pork shoulder steaks
• Oil, salt, pepper, barbecue rub
• Aluminum foil
• A few wood chunks for smoke

Instructions:

1. Prepare a charcoal grill for low indirect cooking, with coals on one side.
2. Coat steaks with oil and season all over.
3. Grill over indirect heat with lid closed for 90 minutes, flipping occasionally.
4. Wrap each steak in foil with barbecue sauce. Grill 30 minutes more.
5. Remove and shred pork, mixing with more barbecue sauce.

No matter which cooking method you use, the keys are low and slow cooking, a flavorful spice rub, and patience. Well-cooked shoulder steaks will reward you with juicy, fall-apart shredded pork worthy of any pulled pork sandwich or taco!

Tips for Cooking Pork Shoulder Steaks

Follow these tips to ensure your steaks become tender and shreddable:

• Choose steaks that are 1-2 inches thick so they hold together during cooking.

• Remove any tough silverskin or excess fat before cooking.

• Apply rubs generously over the entire surface for maximum flavor penetration.

• Use indirect heat on the grill and keep temperatures between 250-325°F.

• Cook to an internal temperature of 200-205°F when the meat will be very tender.

• Watch the time carefully. Steaks can go from perfect to dry in as little as 30 minutes.

• Rest finished steaks for 10-15 minutes before shredding to allow juices to reabsorb.

• Use tongs and forks or stand mixers to shred into long, thin strands.

What About Using Pork Loin or Tenderloin?

Leaner cuts of pork like pork loin or tenderloin don’t have enough fat and connective tissue to make great pulled pork. They will likely turn out dry and tough rather than succulent and tender after hours of cooking.

Stick with fattier cuts from the shoulder like pork butt, picnic roast, or shoulder steaks for the best pulled pork texture. They have marbling and collagen that breaks down into a luscious, juice-locking gelatin.

Creative Ways to Use Pulled Pork

Once you’ve made a batch of pulled pork from shoulder steaks, the possibilities are endless! Here are some fun ways to use it up:

• Classic BBQ sandwiches with coleslaw

• Tacos with salsa and guacamole

• Eggs Benedict with pulled pork on English muffins

• Stuffed sweet potatoes or baked potatoes

• Pizza topping instead of sausage

• Omelets or breakfast burritos

• Stir fry with veggies and rice

• Sandwiches with slaw and pickled onions

• Nachos loaded with pulled pork

• Chili with beans, corn, and pork

• Tostadas with spicy mango salsa

• Quesadillas with pepper jack cheese

• Breakfast hash with potatoes and eggs

• Baked beans with pork mixed in

So don’t wait to try pork shoulder steaks for your next batch of pulled pork! Now you know exactly how to turn this budget-friendly cut into finger-licking, flavorful shredded barbecue meat.