| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 25 min |
| Inactive: | 4 hr 30 min |
| Cook: | 10 min |
| Yield: | 8 to 12 servings |
Ingredients
- 2 tablespoons ground toasted fennel seeds
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon smoked paprika (pimenton)
- 1 tablespoon salt
- 6 bone-in pork shoulder steaks, about 3 pounds
- 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
Instructions
- In a small pan, toast the fennel and black pepper.
- Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
- Put the pork in a large, (2-gallon, if possible), 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 (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let 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 375 degrees F.
- 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.
- Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 873 |
| Total Fat | 54 g |
| Saturated Fat | 22 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 60 g |
| Cholesterol | 183 mg |
| Sodium | 841 mg |
Reviews
It turned out great ! Pork had such a nice flavor . I knocked my own socks off ! I followed the recipe exactly , and will make this again for the family . Honestly, I enjoyed the meat by it self . My wife liked it with crema . Either way it’s a win .
Thanks Guy! Great recipe packed with flavor. I had no idea how I would prepare these shoulder steaks until I bumped into your recipe. I actually paired this with your grilled polenta recipe and served a tasty meal that looked most impressive. Anyone who trys this will not be disappointed.
I was hesitant to make this because I’m not a fan of fennel; however, due to all the great reviews I made the recipe as written (except I made homemade olive tapenade because my grocer didn’t carry it). This. Was. Amazing! The flavors together are truly incredible! Do yourself a favor, stop looking for the right recipe, this is it! Wow!
Perfection! My husband and kids loved it as well. Best pork I’ve ever had!
Loved it! I didn’t add the fennel and it still tasted amazing!
I was worried about how hot & spicy this dish would be; but, I made it! Wow! The flavors are incredible & I devoured that sauce on everything!
I bought some pork shoulder steak and not sure how to cook it. I found this recipe and based one all the great reviews I gave it a try. At first, the marinate seems to be a bit too acidic but once the steak is cooked, it turns out really good. This is a keeper and highly recommended.
this marinade was one of the best i have ever tasted. I couldn’t stop eating it and the pork shoulder steaks were so tender melt in your mouth!! I’m gonna try the marinade on other meats and i bet it will be just as tasty!! thanks Guy!!
My wife and kids stated this is the best thing I’ve ever made for them (usually cook too spicy. But roasting the fennel seeds signalled this is going to be good. My wife said it takes best meal from kitchen this month. You got to stick with the tapenade. Wow… genius!
Amazing, amazing, amazing! One of my favorite recipes. Economical and delicious.