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Home Cooking 10

How to cook "Sliced Pork Shoulder" / Pork Shoulder Arm Steak

fredamoon | Jan 1, 201202:31 PM

I love super tender low-and-slow cooked pork shoulder. But for two people it's too much meat and takes too long.

Today, I found "sliced pork shoulder" at the grocery - a very cheap cut of meat that I hoped could be made delicious with a little web research and some effort.

I've just spent the last hour digging around online and I'm surprised to find almost nothing referring to this cut. There are zero recipes for it in any of my usual go-to recipe sites.

My research yielded this: The cut is sometimes called "pork shoulder arm steak" (it's the third one down in this illustration:

It seems like braising is the way to go, but I don't have a meat thermometer. What I do have: a semi crappy oven and a cook cast iron skillet with a lid.

I've already begun marinating in a chimichurri sauce and was thinking of just adding a little additional liquid and braising it that way at 275* for about two hours.

Does that sound like an awful idea to anyone. Any guidance?

Other ideas? Insights for next time?

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