Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

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Pork shoulder steaks are perfect for the barbecue; they're quick to cook, and the marbling of fat that runs through the meat means they stay juicy and flavourful. Ours are cooked with classic pairings of garlic, rosemary and a smoky apple sauce, all wrapped up in an easy home-made flatbread, which can be cooked on the barbecue too!

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First published in 2019

Pork shoulder steaks are a bit of a revelation when it comes to barbecuing this summer. Unlike the pork chop, which can dry out all too easily, the shoulder steaks have plenty of fat running through them, which keeps them moist, juicy and flavourful. To show off these beauties we've given them a classic marinade of garlic, rosemary and fennel seeds – give them a good long marinate if you can, it really does make all the difference.

The yoghurt flatbreads are easy to make and well worth the effort; fluffy on the inside and glistening with garlic butter, they are the perfect vehicle to carry your new favourite cut of pork. The smoky apple sauce is simple to whip up too, and adds a new dimension to the classic combination of pork and apple.




Pork shoulder steaks

Smoked apple sauce


  • 375g of self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 pinch of salt
  • 350g of plain yoghurt

Garlic and rosemary butter


  • Ceramic barbecue
  • Hotplate
  • Food processor or blender


A day ahead of cooking, marinate the steaks. Place the steaks in a bowl with the other ingredients and combine with your hands to coat everything evenly. Keep in the fridge overnight and take out 1 hour before cooking to reach room temperature
Roughly 2 hours before you want to be serving, make the flatbread dough. Place the flour in a bowl with ½ tsp salt then stir in the yoghurt until it comes together. Then tip onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Place in an oiled bowl and cover with cling film. Leave in a warm place to prove for 1 hour
Preheat a ceramic barbecue to 150°C ready to smoke the apples. Sit the apples in a little boat made from tin foil and sit directly onto the coals. Add a large wood chunk to the coals and close the lid. Use tongs to turn the apples within their boat every 10 minutes or so until the apples are complete soft and collapsed. It doesn’t matter if the skins are blackened here and there
Whilst the apples are smoking, make the garlic rosemary butter for the flat breads. Do this by melting the butter and stirring in the other ingredients
Once the softened apples are cool enough to handle but still warm, remove any larger patches of blackened skin (little bits add caramelised flavour) and seeds then add to a blender with a knob of butter and the sugar. Blend to a smooth puree. Taste and season with a pinch of salt
Set up the barbecue so you have the cast iron reversible griddle with the plancha side up on the lower level, and regular grate on the higher level. Bring up the temperature to 200°C
Whilst the barbecue comes up to temperature, roll out your flat breads. Tip the proved dough out onto a floured surface and knock back to remove some of the air
Divide the dough into 6 equal pieces, then roll out to 2–3mm thick flatbreads. Score lines into each flatbread about 1cm apart
Cook the pork shoulder steaks on the plancha, roughly 4–5 minutes each side, then transfer to the higher grate to rest whilst you cook the flat breads
Place the flatbreads onto the plancha, score side down and cook for a couple of minutes. Flip over and brush with the flavoured butter
Carve the pork chops and serve up with the warm flatbreads and smoked apple sauce
First published in 2019

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