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About This Braised Pork Shoulder Steak Recipe
Slow cooking is perfectly suited for pork steaks cut from the shoulder area of the animal. They are nicely marbled and hence full of flavor. The thicker they are, the better the results with a moist, low heat cooking method such as braising.
In this pork steak recipe we rely on onions as the ultimate aromatic braising companion to the meat, as well as the roasty notes of stout ale and the appetizing smokiness of chipotles in Adobo sauce. The partnership between dark ale and onions is always a successful one (we use it again and again when cooking with beer) and complements the richness of pork shoulder perfectly.
There are other delicious directions you can go with the braising liquid - be sure to consult the short section just above the Recipe Card listing several ideas.
VIDEO DEMO
Ingredients
- Pork blade steaks. Just over an inch thick and about 6 oz on average. Note that thicker cut pork shoulder blade steaks are more suitable for braising, whereas thinner cuts are easier to grill or sear in skillet, especially cast iron.
- Onions. Yellow, red or white/sweet onions are all suitable.
- Flavorful liquid(s). In this instance we used stout and homemade pork stock to create the braising liquid, but you have many options - other dark ales or lagers, red wine, beef stock.
- Tomato paste and chipotles (in Adobo sauce). Again, we use both in this instance to lend acidity, smokiness and a touch of heat. If you do not have Adobo chipotles on hand you can use smoked paprika instead and/or a bit of cayenne. If using wine, no need for tomato paste and you can always skip the chipotle.
- Olive oil, seasonings & herbs. To sear the pork steak and infuse the braising liquid with more flavors. Brown sugar is always great in combination with stouts, porters or other dark beers.
COOKWARE. A braiser like the one you see above is perfect for this recipe. A Dutch oven can definitely work if you are cooking only two steaks (or use an oval shaped large Dutch oven). If you are making more than four steaks, consider using a roasting pan and instead of a lid use two or three layers of aluminum foil, tightly sealed around the edges so no moisture escapes.
TIP: If you cannot find pork shoulder steaks you can easily cut them yourself from a whole pork shoulder (pork butt). Here is a step-by-step demonstration on how to do it.
Workflow
TIP: By way of prep work you can trim extra fat from around the periphery of the pork shoulder steaks. There will be less rendered fat in the ends and you will not need to skim as much of it before you serve.
- Brown & sauté. Over medium high heat a skillet or the actual braiser which you will be using. Season the pork steak with kosher salt and black pepper (liberally) and brown it on both sides to create a layer of flavor. Sear in batches. Sauté the onions just until they turn translucent.
- Make the braising liquid. Work the tomato paste and chipotle into the onions, then deglaze with some of the stout (or stock in not using stout) and scrape all the brown bits (aka pure flavor) from the bottom of the pan/braiser. Add the rest of the stout, then the brown sugar, cumin and thyme. Finally add the stock and stir everything together.
- Braise. Place the seared pork steaks on top, cover and put the braiser in the oven. When the steaks are almost as tender as you'd like them to be, remove the lid or foil covering the braiser/pan and return to the oven so that the dry heat can help form an appetizing finish on top of the meat. About 10-15 minutes is sufficient. If too much fat has been rendered skim it with a spoon before serving.
How Long to Braise Pork Shoulder Steaks?
Generally at 300 F about 1.5 to 2 hours of cooking time is about as long as it takes to transform thicker pork steaks into fork tender perfection. However, a much better rule of thumb is to cook them until they reach the desired tenderness.
You cannot rush the process of fat and collagen melting to lubricate the meat and create flavor and tenderness. Pork shoulder is a cut that needs to be cooked until tender, however long this takes.
Test the steaks with a fork after 1.5 hours of braising and decide how much longer to let them cook. This will also allow you to asses the level of liquid remaining in the braiser or roasting pan.
- If the pork still feels a bit firm when pressed and the liquids are running low, add a bit of water and let it braise a bit longer, then check again.
- If the steaks are already tender, finish braising uncovered. You can even turn off the oven and just let the remaining dry heat complete the cooking.
Serving Tips & Flavor Variations for Slow Cooked Pork Steaks
The braised pork steaks should look as in the above picture - a rich brownish red color develops from the tomato paste and chipotle. Serve over/in combination with classic sides like steamed/boiled rice, mashed potatoes, grits/polenta, sauerkraut, roasted root vegetables, baked apple slices. Garnish with parsley or fresh thyme leaves.
As to recipe twists to change the flavor profile of the pork steak and onions consider these variations:
- Apple cider & sage. Omit the tomato paste and chipotle in Adobo sauce. Use about 12 ounces of apple cider instead of stout and substitute the thyme with sage.
- Red wine & thyme. Once again skip the tomato paste and Adobo chipotle. Use one cup of full-bodied red wine and double the amount of thyme, also consider adding a bit of dried thyme.
- Brown ale, beef stock and dried porcini mushrooms. This is a deeply satisfying umami version of the recipe. Instead of tomato paste, add a bit of balsamic for acidity, skip the Adobo chipotle, but add a couple of dried porcinis. They will infuse the brown ale and beef stock braising liquid with rich earthiness and the resulting umami flavors of the dish are a real treat.
Idea for Leftover Braised Pork Steak
Braising is a slow process and we often make an extra couple of blade steaks while we are at it for the express purpose of having leftovers.
The fork tender pork, with the onions nearly melted into the delicious sauce make a great filling for mini pot pies. They are also great with beans or as a tacos or nachos topping.
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Recipe
Braised Pork Steak with Onions (Oven)
Ingredients
- 4 pork steaks just over 1 inch thick and about 6 oz each
- salt & pepper for seasoning*
- 1 tablespoon olive oil
- 3 onions** sliced
- 1 tablespoon tomato paste heaping
- 1 tablespoon chipotles in Adobo sauce***
- 12 oz stout ale or porter or brown ale****
- 1 cup stock pork or beef
- 1 tablespoon dark brown sugar
- 2 teaspoon cumin ground
- 5-6 sprigs fresh thyme or 1 teaspoon dried
Instructions
- Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper.
- Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium.
- Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet. Allow the stout to reduce by half.
- Add the brown sugar, cumin, thyme and the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low).
- Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.
- Before serving if there is too much fat rendered by the pork shoulder, skim it with a spoon.
Video
Bev
21/05/25 made this for me and my son served it with mashed potatoes, sweet corn and peas it was nice but need to be careful with the chipotle adobo sauce as it was pretty hot. I think it’s definitely a recipe for the winter to warm you up
Milena Perrine
Bev, sounds about right about the chipotles:) Always seem to differ from brand to brand too. Thank you so much for taking the time to share, much appreciated!
vger
Can't wait to try this recipe. It is very hot outside right now (July in Florida) so I do not like to use my oven. Can this be made entirely on the stove top with the same results?
Milena Perrine
You can braise on the stove top at medium low heat until the desired tenderness is reached. As you once in a while lift the lid to check on the pork steaks make sure there are soft, gentle bubbles of a simmer visible in the braising liquid and it is not actually boiling. Trust your judgement!
vger
Made this last night and my husband, who is a picky eater, loved it! He even called it "guest-worthy" which is the highest compliment. Served it with mashed potatoes, steamed snap peas and a simple green salad. Yum!! And braising on the stove top worked perfectly. Will definitely make this again.
Scott Matschat
Hi, my name is Scott, from Long Island New York. Made this recipe tonight, 1/3/25! Absolutely delicious. I only needed two ingredients I didn't already have, the pork and the chipotles in adobo, which I picked up on my way home from work. The depth of flavor was amazing. The procedure was very simple, and your recipe was well written. My wife absolutely loved it too! The only downside of the whole thing was waiting around salivating while the house filled with the great aroma! Will definitely recommend this and will repeat! Thanks a million!
Jim D
This is a terrific recipe. I have made a lot of braised shoulder steaks, butt. So much more delicious in my opinion than pan fried. The braising time just renders all the fat and there are so many other flavors to blend. I had always stuck with basic tomato paste, onions and chicken stock. I used a 16oz can of guinness and a tbl. of better than bouillon chipotle paste. Even my picky 18 year old son said, "dad, this is pretty good". Ha.
Jim D
Question about the above recipe. I am thinking of doing this with 4 large, skin-on chicken thighs and also adding 2 cans of cannellini beans. Sort of like a twist on cassoulet. What do you think?
Milena Perrine
Sounds great, Jim. Be sure to patiently brown the skins of the chicken thighs to make sure the fat is rendered and they end up crispy at the end:)
Colette
This is the best pork recipe I've done! So flavorful and tender. Served with roasted red potatoes.
Thanks!
LeeAnn
This recipe rocked. I actually used a little extra chipotle than required. I thought it would turn out hot. It was great. Not hot, but very flavorful. I highly recommend!!!!
Milena Perrine
So happy you liked the recipe! Thank you for sharing:)
Jessica
Made this tonight with the tomato paste, chipotle and adobo, but added carrots and potatoes. The combo of the peppers, stout and brown sugar (I added a touch more than was called for) was outstanding. I will try this same base with beef and chicken in the future. Amazing flavor!
Milena Perrine
Thank you so much, Jessica, for sharing! The base will definitely work with beef and chicken dark meet.
Amanda
I made this tonight and it was amazing! First, I planned on doubling the recipe. I bought a shoulder blade roast, removed the bone (made a stock with it) and sliced the roast into steaks. I had a few chunks, but that was totally ok. I used only three onions, but stayed true until 1.5 hours in. Then I added 16 oz whole white button mushrooms and two large carrots (cut into 1.5 inch pieces). With 30 minutes left, I added a slurry of the stock with cornstarch mixed in and cranked the heat for a bit (after removing the meat to rest). I served it with mashed potatoes and buttered noodles as we have a range of picky people. The flavor was fantastic and my entire family of six (kids 9-14) all loved it! Great rainy Sunday meal!
Milena Perrine
What a delicious meal indeed! Thank you for sharing your version of the recipe, Amanda!
Jim D
Great comment. Melissa D'arabian has a recipe we have cooked for some time. Just great. Not as spicy as this one, but you can do so much with pork.
Greg
Went with the red wine and beef broth, kept the Chipotle in Adobo sauce, added mushrooms when uncovered for 15 min at end. Served over rice. Was outstanding, thanks.
Craft Beering
Greg, sounds awesome! Thank you for taking the time to share, we appreciate it.