Berkshire Boston Butt Steaks with Cuban Mojo Marinade
These Berkshire Boston butt steaks turn a classic slow-cooking cut into a quick, grill-ready meal. A bright Cuban-inspired mojo marinade with fresh orange, lime, garlic, cumin, and oregano adds citrusy flavor before the pork steaks are grilled until juicy and beautifully charred.
Ingredients
- 2 lbs Berkshire Boston Butt, sliced into 1-inch steaks
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 6 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/3 cup olive oil
- 2 tsp kosher salt
- Fresh cilantro, chopped, for garnish
Instructions
- Whisk together the fresh orange juice, lime juice, garlic, cumin, oregano, olive oil, and kosher salt.
- Place the pork steaks in a zip-top bag or dish. Pour the mojo marinade over the pork and refrigerate for 4 to 8 hours.
- Remove the pork from the marinade and pat dry. Let the steaks come to room temperature for 20 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Grill the steaks for 5 to 6 minutes per side, or until the internal temperature reaches 145°F and a nice char develops.
- Transfer the pork steaks from the grill and let them rest for 5 minutes before serving.
- Garnish with freshly chopped cilantro.
Serving Tips
Serve these Cuban mojo Berkshire pork steaks with black beans, rice, and fried plantains for a complete Cuban-inspired plate. Add fresh lime wedges on the side for an extra burst of citrus just before serving.
