Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　Pork shoulder isn’t just for pulled pork. Ask your butcher to cut it into steaks, and it’ll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.

　　

Ingredients

4 servings

　　2 tsp. chipotle chile powder

　　2 tsp. dried oregano

　　1 1/2 tsp. garlic powder

　　1 tsp. ground allspice

　　2 3/4 tsp. (or more) kosher salt, divided

　　4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops

　　Vegetable oil (for grill)

　　4 ears of corn, husked

　　1/2 small white onion, finely chopped

　　1 cup cilantro, finely chopped

　　1 cup crumbled Cotija or feta (about 5 oz.)

　　1/2 cup toasted pumpkin seeds (pepitas)

　　3 Tbsp. fresh lime juice

　　Flaky sea salt

　　Lime wedges (for serving)

　　

Step 1

Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.

　　

Step 2

Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes.

　　

Step 3

Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.

　　

Step 4

Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.

　　

Step 5

Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.