Grilled Pork Shoulder with Rosemary and Olives
A quick and flavorful pork shoulder steak grilled with rosemary, olives, and a bright lemon-tomato finish. Ready in about 20 minutes, perfect for a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Pat the 1.5 lb pork shoulder dry and season generously with salt and pepper. Rub with 1 tbsp of the olive oil and 1 tbsp chopped rosemary.
Step 2
Heat a grill or grill pan over medium-high. Grill the pork for 5-6 minutes per side, until nicely charred and internal temperature reaches 145°F.
Step 3
While pork cooks, toss the 1 cup cherry tomatoes, 1/2 cup olives, and remaining 1 tbsp rosemary with 1 tbsp olive oil and a pinch of salt.
Step 4
Remove pork from grill and let rest for 5 minutes. Slice against the grain and serve topped with the tomato-olive mixture and a squeeze of lemon.
Step 5
Finish with extra lemon wedges and a drizzle of olive oil if desired.
Tools you’ll need
- Grill or grill pan
- Tongs
- Cutting board
- Knife
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