Pork shoulder has lots of fat and it also has satisfying chew. In this recipe, we’ll show you the secret of maximizing the enjoyment of both by slicking it thickly and grilling it swiftly. Spice rub is also applied on the meat which will surely enhance the flavor. This recipe can yield 4 servings in total. 



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2 Tbsp. fennel seeds

1 Tbsp. yellow mustard seeds

1½ tsp. black peppercorns

1 tsp. crushed red pepper flakes

1 tsp. ground cinnamon

4 ¾"-thick boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops

Kosher salt

Greens and Assembly

Vegetable oil (for grill)

1 lemon, halved

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 garlic cloves

2 bunches mustard greens, leaves torn into large pieces

Kosher salt, freshly ground pepper

½ tsp. crushed red pepper flakes

Flaky sea salt

Special Equipment

A spice mill or a mortar and pestle




Prepare spice mixture. In a small saucepan toast fennel and mustard seeds over medium heat. Remember to stir occasionally. Normally, it takes 4 minutes to finish toasting until fragrant and mustard seeds are just beginning to pop. Than transfer the toasted fennel and mustard seeds to mortar and pestle and let it cool. Add peppercorns and red pepper flakes and grind finely. Next transfer to a small bowl and mix in cinnamon. 


Prepare pork steaks. Season pork steaks generously with salt, and rub spice mixture all over it. Cover and let it sit for 1 hour under room temperature.  

Tips: Pork can be seasoned 1 day in advance and then cover and chill. You just need to let it rest for 1 hour under room temperature before grilling. 


Time to grill the steaks. Prepare a grill for medium heat and lightly oil the grate. Normally, it takes about 5-7 minutes to finish grilling, until the temperature at the thickest part reads 145° for medium. Remember to flip it occasionally during grilling. Next you can transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Make sure to let it rest for 10 minutes.  


Prepare greens. In a large bowl grate garlic and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat. Then season with kosher salt and pepper. Spread out greens over grate and grill for about 45 seconds per side, until lightly charred and just wilted. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat. 


Transfer greens to a platter. Slice pork thinly and place on top of greens. Drizzle over pork any accumulated juices left on the cutting board, and sprinkle with sea salt. 



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