Pork "Flat Iron" Steaks©

[Rummm]

I pulled the two muscles from each side of the Blade bone in a large Boston Butt/Pork Shoulder Blade Roast. In 'beef' terminology they are commonly called the Chuck/Mock Tender and the Chuck Top Blade Roast/Flat Iron.

These weighed about 6-7 oz each and came from a 9.5 lb Butt.



I seasoned them with simple Kosher Salt, black pepper and garlic.



They were cooked direct at roughly 450° and turned a few times until the interior was 140°



The three 'medallions' at the bottom are the Flat Iron and the three above that are Mock Tender. Served with Tater Tots and Pineapple Slaw.



These were moist, tender and will go into the "keeper file"

If you want to treat yourself, try this the next time you have a Pork Shoulder Blade Roast/Boston Butt, you won't be disappointed.

[Pappymn]

Great looking plate. Nice cook!

[Scott6049]

Can't beat good ole meat & taters

[muebe]

Yep that plate looks mighty fine

[drholly]

Rummm,

At least for me - this is another opportunity for a tutorial - how do I "pull" these muscles?

Thanks,

David

[Pappymn]

I'm waiting for the movie

[Rummm]

Rummm,

At least for me - this is another opportunity for a tutorial - how do I "pull" these muscles?

Thanks,

David

No real 'tutorial' on this, so will try to explain with a couple of photo's

#1 shows the blade bone with the two muscles on each side of the bone. Just put your knife in beside the bone and follow it to the end.



#2 shows the blade bone after the muscles have been removed



#3 shows the two muscles on the left



Best I could do right now, sorry 

[sliding_billy]

Very nice.  Especially love the tots.  Not sure why, but my kids and wife don't like them (so I never buy them).