Pork Shoulder Steaks with Spicy Tomatillo Salsa

Ingredients

Pork Shoulder

1 3½ pound pork shoulder cut in half into 2 steaks

2 tablespoons vegetable oil

1 tablespoon kosher salt

1 teaspoon ground cumin

1 teaspoon oregano

½ teaspoon ground coriander

½ teaspoon smoked paprika

½ teaspoon ancho chilli powder

¼ teaspoon black pepper

Tomatillo Salsa

½ cup olive oil

¼ cup cilantro

1 tomatillo, quartered

1 garlic clove, grated

1 lime, juiced

½ orange, juiced and zested

1 fresno or serrano chilli

Preparation

Preheat the oven or BBQ to 400℉ (200℃).

Add salt, cumin, oregano, coriander, paprika, chilli powder and black pepper to a small bowl and mix until combined.

Coat steaks in 1 tablespoon of oil. Rub spice mixture all over steaks, making sure to get all sides coated. Let sit at room temperature for 1 hour.

Heat remaining tablespoon of oil in your cast iron skillet over medium heat. Add steaks and brown on all sides. Remove from heat and transfer your skillet to the oven. Cook until the steaks' internal temperature reaches 140°F, about 10 to 15 minutes.

Remove from oven and transfer to a cutting board to let the steaks rest.

Add olive oil, cilantro, tomatillo, garlic, lime juice, orange juice and zest along with chilli to a blender. Blend until smooth and season with salt.

Slice pork steaks and add them to a serving platter, drizzling them with the sauce from the blender. Enjoy!