Spanish-Style Pork Shoulder Steaks Recipe

Name: Spanish-Style Pork Shoulder Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground toasted fennel seeds; 2 tablespoons freshly cracked black pepper; 1 tablespoon smoked paprika (pimenton); 1 tablespoon salt; 6 bone-in pork shoulder steaks, about 3 pounds; 1/2 cup peeled, crushed garlic; 1/2 cup red wine vinegar; 3 tablespoons olive oil; 1/2 cup freshly chopped cilantro leaves, divided; 1 lime, juiced, plus 6 limes, sliced into wedges, for serving; 1 cup crema Mexciano or sour cream; 24 corn tortillas; Olive tapenade, purchased

Servings: persons

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

1
In a small pan, toast the fennel and black pepper.
2
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
3
Put the pork in a large, (2-gallon, if possible), resealable plastic bag.
4
Add the garlic, vinegar, olive oil and the spices.
5
Seal the bag, and massage the marinade all over the pork.
6
Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours.
7
Remove from refrigerator and let come to room temperature.
8
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl.
9
Combine well, pour into squeeze bottle and refrigerate.
10
Preheat the oven to 375 degrees F.
11
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
12
Heat an indoor or outdoor grill to medium heat.
13
Add the pork steaks and grill until medium, turning, for approximately 10 minutes total.
14
Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
15
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

1215

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons ground toasted fennel seeds, 2 tablespoons freshly cracked black pepper, 1 tablespoon smoked paprika (pimenton), 1 tablespoon salt, and more.

Yes, Spanish-Style Pork Shoulder Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish-Style Pork Shoulder Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions