I love cooking with many different proteins. I became a salmon convert while working in Portland. But, for Cinco de Mayo this year, I’m whipping up a dish with the protein that I may still be best known for – pork. I put a Southern spin on nachos with my recipe, Nachos de Puerco, using
Pork steak is basically a bisected shoulder blade that still has the bones. It has a ton of different muscle groups, and they’re all connected by little pieces of fat and connective tissue. The fat and connective tissue melt as the steak cooks, so a pork steak is essentially self-basting. It’s one of the most idiot-proof cuts you could ever throw over a fire.