Shoulder Blade Steaks/Chops

Grilled Pork Fajitas

Place pork steaks in a sealable plastic bagbag. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over meat. Seal bag; marinate in refrigerator 4-24 hours, turning occasionally. Preheat barbecue on high; reduce heat to medium. Remove pork

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Grilled Pork Steaks with Peach Salsa

Place pork steaks in a single layer in shallow glass dish. Stir together lime or lemon juice, oil, cumin, black pepper and cayenne. Pour over steaks; cover and marinate 30 minutes at room temperature or up to 6 hours in

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Grilled Shoulder Blade Chops with Pineapple Relish

Drain pineapple; put chunks and juice in separate containers. Process juice, soy sauce, ginger, garlic and green onions in a food processor or blender, or chop everything very finely. Marinate chops, refrigerated, in this mixture in a sealed plastic bag

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Harvest Pork Medley

Cut pork into 1″/2.5 cm cubes. Heat oil in a large skillet over medium heat. Add pork and brown. Remove pork from pan and transfer, along with sliced apples, to a deep 10 cup (2.5L) baking dish; sprinkle with sliced

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Honey Garlic Pork Steak on a Bun

Place pork in a plastic bag or non-metal sealable container. Combine remaining ingredients except buns; pour over pork. Seal and marinate for 2 hours or overnight in refrigerator. Drain marinade into a small saucepan and boil 1 minute. Preheat barbecue

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Honey Grilled Pork and Pear Kabobs

If using bamboo skewers, presoak in water 1 hour. Place pork cubes in a resealable plastic bag, non-metal bowl or sealable container. In a separate bowl, combine apple juice, Dijon mustard, and honey and pour over pork. Seal or cover

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Indonesian Pork Satay

Cut pork into 3/4″/2 cm cubes. Place in a resealable plastic bag or non-metal sealable container. Blend remaining ingredients together. Pour over pork; cover and marinate pork in the refrigerator for 1 hour. If using bamboo skewers, presoak in water

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Island Pork Skewers

Cut pork into 1″/2.5 cm cubes. Place pork cubes in a resealable plastic bag, non-metal bowl or sealable container. Drain pineapple chunks, reserving 1/4 cup/50 mL juice. Refrigerate pineapple chucks and combine pineapple juice with lime juice, soy sauce, oil,

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Italian Pork Kabobs

Cut pork into 1″/2.5 cm cubes. In a small bowl, place pork cubes in a marinade of salad dressing and rosemary. Cover and refrigerate for at least an hour. If using bamboo skewers, presoak in water at least 1 hour.

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Keen-as-Mustard Kabobs

Cut pork into 1″/2.5 cm cubes. Season cubes with salt and pepper. If using bamboo skewers, presoak at leat one hour. Thread onto skewers. If desired, add onions, mushrooms, cherry tomatoes and peppers between the pork cubes. Mix butter, lager,

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