Applewood Grilled Pork Shoulder Steaks

Thick-cut shoulder steaks with apple glaze for ten on the grill

• Prep: 30 min
• Cook: 35 min
• Serves 8
• Difficulty: easy

Boneless pork shoulder is sliced into thick steaks, marinated overnight, then grilled over medium-high heat until charred outside and juicy inside. A reduced apple cider glaze finishes on the grill for shine and tang.

Why crews like it: Shoulder steaks give you pork BBQ flavor without a twelve-hour smoke commitment. They cook in under thirty minutes on the grill and portion cleanly for a hungry line.

Ingredients

• 4.8 lb boneless pork shoulder
• 1.6 cups apple cider
• 1/4 cup olive oil
• 5 cloves garlic cloves
• 2.6 tbsp fresh rosemary
• 1 3/4 tbsp kosher salt
• 7/8 tbsp black pepper
• 1/4 cup brown sugar
• 1 3/4 tbsp Dijon mustard
• 1 3/4 tbsp apple cider vinegar

Instructions

1. Marinate the steaks: Whisk cider, olive oil, garlic, rosemary, salt, and pepper. Coat pork steaks and refrigerate at least 4 hours or overnight so flavor penetrates the thick cut.
2. Build the glaze: Simmer 1 cup cider with brown sugar, Dijon, and vinegar until reduced to a syrupy glaze that coats the back of a spoon, about 12 minutes. Keep warm off heat.
3. Preheat the grill: Heat grill to medium-high, about 400°F on the grates. Oil grates well so sticky marinade does not tear the crust when you flip. Target oven/smoker temperature: 400°F.
4. Grill the steaks: Grill steaks 5–6 minutes per side until grill marks set and internal temperature reaches 145°F in the thickest part. Brush with glaze during the final 2 minutes on each side. Target oven/smoker temperature: 400°F.
5. Rest and slice: Tent steaks 5 minutes, then slice across the grain into half-inch strips. Fan on platters and serve with remaining glaze at the line.

Tonight's spread

• Sliced pork steaks with extra glaze, roasted potatoes, and quick pickled red onions.
• Soft rolls for building apple-glazed pork sandwiches with slaw.

Hall tips

• Ask the butcher to slice shoulder steaks if your knife skills are still developing—uniform thickness matters.
• Keep a spray bottle of water near the grill to tame flare-ups from cider sugars.
• Pair with grilled apple halves brushed with the same glaze for a seasonal smoke-night side.

Meal prep

Slice steaks uniform—about 1 inch thick—so they finish together. Marinate up to 24 hours in labeled lidded containers. Glaze can simmer ahead and reheat on the side burner.

Leftovers

• Chop cold steak into a hash with diced potatoes and fried eggs for breakfast shift.
• Slice thin for Cuban-style pressed sandwiches with pickles and mustard.

• Charcoal or gas grill
• Instant-read thermometer
• Basting brush
• Sheet pans
• Mixing bowls

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