Grilled Pork Butt Slices

Pork butt usually means a long, slow smoke, but slicing the shoulder into half-inch steaks flips the script. These hit the grill and are done in minutes, juicy with charred edges. A dry rub of garlic, powdered pasilla chile and parsley patted onto both sides gives the meat a deep, mildly fruity heat as it sears.

While the rub sets, you stir together the dipping sauce: Dijon mustard loosened with a little broth or water and spiked with finely powdered chipotle. That smoky, vinegary mustard cuts straight through the richness of the pork.

A few minutes per side over high heat is all it takes. Season well with salt and pepper coming off the grill, shower with the remaining parsley, and serve the chipotle mustard alongside.

Chef Tips

• Half-inch shoulder steaks cook fast. Pull them at just-cooked-through so they stay juicy rather than drying out.
• Pat the chile rub on firmly so it forms a crust on the grill instead of falling off into the coals.
• Get the grill good and hot for a real sear and char in that short cook time.
• Dial the chipotle mustard to your heat tolerance, and thin it with more broth for a saucier consistency.

Variations

• Swap pasilla for ancho or guajillo chile powder for a different smoky-sweet profile.
• Use the same rub on pork chops or chicken thighs.
• Stir a little honey into the chipotle mustard for a sweet-heat glaze.