Blade Bone
Sunday, December 26th, 2010Blade Bone
I have a little over 3 lbs. of pork shoulder blade steak (bone-in) and I was wondering if anyone had a yummy..
recipe for them? (the simpler and yummier the better)
Pork Steaks Italiano
Prep: 5 min, Marinate: 3:00, Cook: 15 min.
1 cup Italian dressing
4 pork shoulder blade steaks
Place pork in a shallow dish and pour dressing over. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Prepare grill or broiler. Remove pork, reserving marinade. Grill or broil 6 minutes, basting occasionally with reserved marinade. Turn and grill another 6-7 minutes, basting, until just cooked through.
Per serving: calories 452, fat 38.7g, 78% calories from fat, cholesterol 109mg, protein 23.8g, carbohydrates 0.5g, fiber 0.0g, sugar 0.5g, sodium 120mg, diet points 12.8.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.9, Fat: 6.0, Sugar: 0.0, Very lean meat protein: 0.0
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4 Tyson® Fresh Pork Shoulder Blade Steaks, cut 1 to 1 1/4 inches thick
1/2 cup barbecue sauce, bottled
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic sauce
1/2 teaspoon prepared mustard
Cooking Instructions
1. Wash hands. Pound steaks with meat mallet. Wash hands. For sauce, combine remaining ingredients in a small bowl; mix well.
2. Preheat grill to medium-low. Grill steaks about 8 minutes on each side.
3. Brush steaks with sauce and continue cooking 2 to 3 minutes. Turn steaks, brush with sauce and grill 2 minutes or until done (internal temp 155°F).
Serving Suggestion: Serve steaks with creamy pasta salad and garlic bread. Refrigerate leftovers.
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BARBECUED PORK
2 1/2 lb. pork shoulder blade roast boneless, cut into 1 1/2 inch chunks
2 med. onions, chopped
1 (6 oz.) can tomato paste
2 med. green pepper, chopped
1/2 c. packed brown sugar
1/2 c. water
1/4 c. cider vinegar
3 tbsp. chili powder
2 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce
10 (6 inch) hard rolls (optional)
Lettuce (optional)
Tomatoes (optional)
In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded.
Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!
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