Latin Rub

  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 1/2 teaspoon ground Mexican oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup Extra Virgin Olive Oil
  • 12 2 oz. Boneless Pork Shoulder Steaks
    (cut from bone-in Pork Butts)

Chimichurri Sauce

  • 2 cups chopped flat leaf parsley
  • 1 cup chopped cilantro (fresh)
  • 1/2 cup fresh oregano leaves
  • 6 cloves fresh garlic
  • 1 cup extra virgin olive oil
  • 1/3 cup vinegar
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes



Pork Shoulder

Meal Course:


Dish Type:

Appetizer, Entrée


  1. To make Latin rub, combine first 7 seasonings; set aside.
  2. Season each side of pork shoulder steak with ¼ teaspoon extra virgin olive oil and ¼ teaspoon Latin rub. Refrigerate 2 hours. (May use remaining rub for brine as noted below.)
  3. Prepare Chimichurri sauce: Combine the fresh herbs and garlic in a food processor and finely chop. Add the oil, vinegar, lemon juice, water salt, black pepper and red pepper flakes; process to make a thick sauce. Add additional salt or vinegar to attain desired flavor. Set aside.
  4. On pre-heated char grill, place pork steak over medium/high heat for approximately 5 minutes on each side until pork is cooked to desired temperature.
  5. Thread pork on skewer and serve with Chimichurri sauce.

Note: To enhance flavor and tenderness, brining is recommended. Try adding remaining Latin rub into brine for additional flavoring.