You can buy pork steaks often labeled as pork blade steaks, or pork shoulder steaks. Or you can buy a whole pork butt/pork shoulder and slice those into the steaks. Due to the well-marbled nature of pork shoulder, don’t have your grill too hot or else you’ll be fighting flare-ups constantly. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. We want to cook as hot as we can without heavy flare-ups. A little here and there is fine, but the flare-up should only last for a few seconds. If it last longer, we’ll move the steaks to a empty section of the grill until it calms down.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 553 | ||
Calories from Fat: 489 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 73 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.5mg | 6 % | |
Potassium 927.3mg | 24 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 13.6g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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