Spanish Style Pork Shoulder Steaks
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  • 6 McGinnis Sisters bone-in pork shoulder steaks, about 3 pounds
  • 2 tablespoons ground toasted fennel seeds
  • 2 tablespoons freshly cracked black pepper
  • 1 tablespoon smoked paprika (pimenton)
  • 1 tablespoon salt
  • 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
In a small pan, toast the fennel and black pepper. Add the fennel, black, pepper, paprika and salt to spice grinder and grind.
Put the pork in a large, resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag and massage the marinade all over the pork. Put the bag into a glass or metal pan and refrigerate for 4 hours. Remove from the refrigerator and let it come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 375F. Heat corn tortillas in oven, wrapped in foil in packs of 8 in the oven while you are grilling the pork. Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Served in warmed tortillas, topped with tapenade, squeeze with lime wedges and drizzled with crema and topped with remaining chopped fresh cilantro.

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