Kettle-Seared Pork Shoulder Steaks with Tangy Cider-Mustard Mop, Poblano-Potato Salad, and Blistered Snap Peas

Prepare the Webber kettle by lighting a full chimney of charcoal. Set up a two-zone fire: bank the hot coals to one side for direct searing and leave the other side empty for indirect cooking.

While the grill heats, prepare the 1.5 kg Yukon Gold potatoes by washing and cutting them into 1-inch cubes. Place them in a pot of cold water with a pinch of salt, bring to a boil, and cook for 10-12 minutes until tender but firm. Drain and set aside.

Slice the 5 kg pork shoulder into steaks approximately 1 inch thick. Season both sides generously with salt and black pepper.

Prepare the cider-mustard mop: In a small bowl, whisk together 150 ml apple cider vinegar, 3 tbsp Dijon mustard, 4 minced garlic cloves, and 0.5 tsp cayenne pepper. Set aside 2 tbsp of brown sugar to be added to the mop later.

Place the 2 whole poblano peppers directly over the hot coals. Grill, turning occasionally, until the skin is completely charred and blistered ( about 5-8 minutes). Remove from heat, place in a bowl covered with plastic wrap for 5 minutes, then peel off the charred skin, remove seeds, and dice the flesh.

In a large bowl, combine the cooked potatoes, diced poblanos, 1 finely diced red onion, and 0.5 bunch of chopped cilantro. Stir in 200 ml Mexican crema and the juice of 2 limes. Season with salt and pepper to taste. Set the potato salad aside.

Place the pork shoulder steaks over the direct heat side of the grill. Sear for 4-5 minutes per side until a deep golden-brown crust (fond) develops. Move the steaks to the indirect heat side (the cool side).

Whisk the 2 tbsp brown sugar into the cider-mustard mop sauce. Brush the steaks generously with the mop sauce. Close the kettle lid and cook for another 15-20 minutes, mopping the meat every 5 minutes, until the internal temperature reaches 145°F (63°C).

While the pork finishes, place a cast iron skillet or grill basket over the direct heat. Add 2 tbsp olive oil and the 500 g sugar snap peas. Sauté for 3-4 minutes until bright green and slightly blistered. Remove from heat and toss with the zest of 1 lemon and a handful of torn fresh mint leaves.

Remove the pork from the grill and let it rest for 10 minutes to allow juices to redistribute.

Serve the sliced pork steaks alongside the poblano-potato salad and the minty snap peas.