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Pork shoulder steak is one of those cuts I’ve been cooking my whole life — it’s a staple in Bulgarian cooking, and it shows up on our table year-round. We grill it in the summer, roast it in the oven when it’s cold, and sometimes just cook it on the stovetop when I need dinner fast. All three methods work beautifully with this cut, and I’ll walk you through each one.
What makes shoulder steak worth knowing is the marbling. It’s a budget-friendly cut that actually has more flavor than a lot of pricier options — you just need the right seasoning and enough heat to get that crust. Simple ingredients, straightforward technique, genuinely good results every time.
Serve with a side salad, Roasted Zucchini And Peppers, Mango Salsa, Boiled Corn On The Cob or Oven Fries.
Table of Contents
- What Is Pork Shoulder Steak?
- Ingredients Overview
- Stovetop Method
- Does Pork Shoulder Steak Have Bones?
- Where to Buy Pork Shoulder Steak
- How to Cook Pork Shoulder Steak
- Temperature Matters
- Do You Have to Marinate?
- Are pork shoulder steaks tough or tender?
- Can You Freeze Pork Shoulder Steak?
- Can You Add BBQ Sauce?
- Do you have to trim the fat?
- How To Cook Pork Shoulder Steak (Grilled or Oven) Recipe
Table of Contents
- What Is Pork Shoulder Steak?
- Ingredients Overview
- Stovetop Method
- Does Pork Shoulder Steak Have Bones?
- Where to Buy Pork Shoulder Steak
- How to Cook Pork Shoulder Steak
- Temperature Matters
- Do You Have to Marinate?
- Are pork shoulder steaks tough or tender?
- Can You Freeze Pork Shoulder Steak?
- Can You Add BBQ Sauce?
- Do you have to trim the fat?
- How To Cook Pork Shoulder Steak (Grilled or Oven) Recipe
What Is Pork Shoulder Steak?
Pork shoulder steak (sometimes labeled pork blade steak or Boston butt steak) is cut from the shoulder of the pig.
It’s:
- Well-marbled
- Rich in flavor
- Slightly rustic in texture
- Popular in Midwest and St. Louis BBQ cooking
- It’s also a staple in Bulgarian and Eastern European cooking — this is a cut I grew up eating, cooked every way imaginable.
It may be bone-in or boneless – both cook beautifully.
Because it comes from the shoulder, it contains a mix of tender and slightly firmer sections. That’s why marinating and proper cooking temperature matter.
Ingredients Overview
- Pork shoulder steaks (bone-in or boneless)
- Olive oil
- Apple cider vinegar
- Salt and black pepper
- Paprika and cumin
- Oregano and thyme
- Onion and parsley
This is the spice combination I use for Bulgarian-style pork — paprika, cumin, thyme, and oregano. That said, even just salt and pepper works beautifully with this cut. The marbling does most of the work.
Optional upgrades: smoked paprika, cumin for warmth, or a little lemon zest for brightness.
Stovetop Method
Heat a cast iron or heavy skillet over medium-high heat and add a drizzle of oil. When the pan is hot, add the steaks and cook 4–5 minutes per side until you get a good sear. Reduce heat slightly if needed to avoid burning the outside before the inside cooks through.
Cook to an internal temperature of 145°F (63°C). This is my go-to method in winter when the grill stays covered — the cast iron gives you almost the same crust.
Does Pork Shoulder Steak Have Bones?
It can.
Pork shoulder steaks are often cut bone-in, but boneless versions are widely available.
Both cook well.
• Bone-in steaks tend to have slightly more flavor and stay juicy.
• Boneless steaks are easier to slice and grill evenly.
Choose based on preference – the cooking method stays the same.
Where to Buy Pork Shoulder Steak
This cut isn’t always labeled clearly.
You may also see:
- Pork blade steak
- Boston butt steak
- Pork butt steak
Look for steaks cut from the shoulder with visible marbling.
If you don’t see it pre-cut, ask the butcher to slice a pork shoulder (Boston butt) into ¾-1 inch thick steaks. Most counters will do this easily.
It’s widely available — just sometimes named differently depending on the store.
How to Cook Pork Shoulder Steak
This cut loves high heat. The goal is light char on the outside and juicy meat inside.
You’ll find exact measurements and step-by-step instructions in the recipe card below.
Grill Method
Preheat grill to medium-high heat (about 450–500°F / 230–260°C).
Clean and oil the grates.
Grill until the internal temperature reaches at least 145°F (63°C).
Let rest before slicing.
The outside should be lightly charred. The inside may remain faintly pink — that’s normal.
Oven Method
If grilling isn’t an option, roast in the oven until the internal temperature reaches 145°F (63°C).
Higher heat produces a quicker roast. Lower heat produces a slightly more tender finish.
Exact times are listed in the recipe card below.
Temperature Matters
Modern pork is safe at 145°F (63°C) internal temperature.
At that point, the meat may still look slightly pink due to natural muscle color and marbling.
If you prefer it more done, cook to 155–160°F — but avoid overcooking, as this cut can dry out.
Use a thermometer. Don’t rely on color alone.
Do You Have to Marinate?
No — but it makes a difference. Marinating adds flavor, helps tenderize the meat, and gives you a better char. I marinate for at least 30 minutes, and up to 24 hours in the fridge when I have time.
If you’re skipping the marinade, pound the steaks lightly, season generously, and let them sit at room temperature for about 20 minutes before cooking. Before grilling or searing, pat them dry with paper towels — this is what gives you a proper crust instead of steam.
Are pork shoulder steaks tough or tender?
They have some tougher spots because of the muscle structure, but that’s easy to manage. A quick pound with a meat mallet before marinating helps tenderize them, and the marbling keeps them juicy during cooking. If yours are bone-in, just work around the bone when pounding.
Can You Freeze Pork Shoulder Steak?
Yes.
You can freeze it raw or cooked. Store tightly wrapped to prevent freezer burn. Thaw overnight in the refrigerator before reheating or cooking.
Can You Add BBQ Sauce?
Absolutely. Brush barbecue sauce on during the final minutes of cooking or serve it on the side. For a low-carb option, use a sugar-free BBQ sauce.
Do you have to trim the fat?
Not necessarily.
Pork shoulder is naturally marbled, and that fat helps keep the meat juicy and flavorful. If you enjoy richer cuts (or follow a lower-carb style of eating), you can leave most of it intact.
However, large outer fat caps can cause flare-ups on the grill or excess smoke in a pan. Trim thick exterior fat if needed, but leave the internal marbling – that’s where the flavor lives.
How To Cook Pork Shoulder Steak (Grilled or Oven)
Ingredients
Pork:
- 4 pork shoulder steaks, about 10–12 oz each
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh thyme, optional
- 1 small onion, sliced
- 2 tablespoons chopped fresh parsley
Video
Instructions
Tenderize (Optional but Recommended)
- Place steaks on a cutting board and cover with plastic wrap. Gently pound with a meat mallet to tenderize and slightly flatten. Trim excess exterior fat if desired.
Marinate
- Place steaks in a bowl or zip-top bag. Add olive oil, vinegar, onion, and seasonings. Toss to coat well.
- Refrigerate at least 30 minutes, up to 24 hours.
Grill
- Preheat grill to 450–500°F (medium-high). Clean grates.
- Remove steaks from marinade and pat lightly dry. Grill 4–6 minutes per side, depending on thickness.
- Cook to an internal temperature of 145°F (63°C) minimum.
Rest
- Let rest 3–5 minutes before serving.
Oven Option
- Roast at 400°F (200°C) for about 20 minutes
- OR
- Roast at 325°F (160°C) for 40–60 minutes
- Cook until internal temperature reaches 145°F.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a great post, Mira! I learned a lot more about pork shoulder than I ever knew! 🙂 And I love your tips, too…makes me want to have this for dinner!
Interesting, because I’m in Oklahoma city, and I’ve never seen this cut of pork! Or maybe I wasn’t looking. It looks like a fun cut to play with because it can be marinated, slow roasted, pan fried, sous vide’d. Fabulous!
Hi Mimi! Yes, I’ve lived in other parts of the country and I never saw this cut of meat. It is popular here in Chicago though. I believe you can make it if you slice vertically pork butt (shoulder). It is not the most tender cut of pork, but tastes really good!
I live in Edmond and have got this cut of Pork at Sam’s on I-35!
I’m Romanian and living in the states. I always complain that Americans don’t eat any of the good parts of a pig….it’s so sad 🙁 Maybe i’ll try asking butchers for it
Hi RFW, yes I was surprised it is not popular here, but it is one of my favorite cuts of meat. I mainly find it at Ethnic stores in Chicago. Hope you are able to find it, too!
Aldi sells it!
Yes, I recently got it from there and it was delicious! I have another recipe coming up soon 🙂
Got it marinating in the fridge for tomorrow night, very excited about the marinade! If I pan fry it, how long should I cook each side for?
Hi Nick! Hope you like it! I’d say 4-5 minutes per side. Let me know how it turns.
Your recipe said oven option too! But I didn’t see any instructions for that option. Could you please tell me as I would like to try this recipe!!! 🙂 Thank you in advance!
Hi Donna! The instructions are in the blog post, not the recipe, sorry.
When it comes to roasting (baking) in the oven you have 2 options:
-roast at higher temperature – 400 F for around 20 minutes, until the internal temperature reaches at least 145 F
-roast at lower temperature 325 F for 40-60 minutes, until the internal temperature reaches at least 145 F
I usually cook mine to 160 F, because I like pork more well done, but not too dry.
Cooking time may vary, because the size of steak is different. Also some baking dishes heat faster than others.
If you bake at lower temperature, you can try to baste the meat with some of the juice it releases while cooking, once or twice during the process. Since this kind of meat has fat, it helps it stay juicy and it is not so easy to overcook, like for example pork chops.
You do not mention for the oven to cover or not cover?!
Not covered. If it is not mentioned, it is usually not covered.
Just brought a whole hog already butchered and discovered the
Shoulder roast had two steaks going to marinate sear and try slow cooker with onions potatoes carrots and sliced apples
Hi David, I hope you like the steak, please let me know!
The ingredients list calls for sliced onion, but I don’t see it in the directions. How do you suggest using the sliced onion?
It is used in the marinade.
Do you roast in the oven covered?
I roast it uncovered
What about broiling?
Not sure if it will work. Grilling works best. Then baking. Let me know how broiling goes.
Charlotte:
My grandpa was a butcher & we always broiled outlet pork steaks! You can just sprinkle your favorite spices on it & rub them in good. Place meat on a greased broil pan & I use the med broil setting. Usually I flip them after 4 minutes then after 8 minutes I check the temp. Once I hit 140 I crank the broiler to high &!broil until 160 I like my pork more will done & the fat nice & crispy!
Another great way to make these is to mix mayonnaise &!spices of your choice. Then rub on steaks & do as above under broiler. This cut is great with kraut! In a slow cooker!
I am in Oklahoma City and bought some pork shoulder steak at Sam’s Club on 12/5/18. It is also availabe at Walmart and other grocery stores in the smaller towns around OKC. I’ve lived in Oklahoma most of my life and have eaten pork steak most of my life.
Great! Thanks for your comment and thanks for sharing this information.
My first time making pork shoulder gonna bake in the over for 45-60 minutes. I’m not sure if I should cover it with foil or not but I’m going to try covering it.
Hi Jay, no need to cover it, but you can certainly do. Let me know how it turns.
I grew up on pork shoulder steak and it is still one of my favorite cuts. I notice that you mention that it is a tough cut, which is true if you cook it too fast, but it is very tender and flavorful when you cook it at a lower temp for a longer time. This can be accomplished with indirect cooking on the BBQ, slow cooker, sous vide, low oven temp or covered simmering on the stove top. However you choose to do it, this cut needs low & slow cooking to maximize the flavor and tenderness.
Thanks you for all the info!