Name: Grilled Mojo Pork Shoulder Steaks and Plantains
Total time: 35 minutes (plus 4 hours and 30 minutes for marinating)
Yield: 4 servings
Ingredients: 6 garlic cloves, finely grated; ½ cup fresh lime juice; ½ cup fresh orange juice; ¼ cup extra-virgin olive oil; 1 Tbsp. ground cumin; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 2 tsp. dried oregano; 2 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, sliced crosswise ¾" thick; 1 medium red onion, thinly sliced; 1 pint cherry tomatoes, halved, quartered if large; 1 garlic clove, finely grated; ¼ cup fresh lime juice; 2 Tbsp. fresh orange juice; 1 Tbsp. extra-virgin olive oil, plus more for grill and drizzling; Kosher salt; 4 large very ripe (black) plantains, peeled, halved lengthwise; Cilantro leaves with tender stems and/or mint leaves (for serving); Flaky sea salt

Pork shoulder grilled plantains herbs and tomatoes

Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Sean Dooley

If you’ve only had pork shoulder when braised until shredded, it’s time to see what else the cut can do. In this summer recipe, boneless pork shoulder (also called Boston butt) is sliced into ¾" steaks that are hearty enough to stand up to an overnight marinade and a fiery stint on a hot grill. Citrus and garlic do double duty, acting as the backbone of the mojo-style marinade and dressing a fresh topping of cherry tomatoes and red onion that you’ll spoon over the cooked sliced pork. Subtly sweet and starchy grilled plantains make it a meal.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Reusable Storage Bags
$55 $47 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$8 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Large Bowl
$27 At Amazon
Kunz Spoon
$27 At Amazon

Recipe notes

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