Makes 6 servings Boston butt steaks are slices off of a larger Boston butt roast. They are usually about 1-inch thick, and unlike the larger roast, you can grill them hot and fast for a juicy, tender meat. If you can’t find the Boston butt steak, ask your butcher if they will cut one for you. Otherwise, you can replace it with pork chops (not quite as juicy, but quick to cook).
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Boston butt steaks (about 1 lb each)
- 3 cups baby arugula
- 1 1/2 cups olive tapenade
- 6 pitas, warmed
- In a small bowl, combine the cumin, coriander, oregano, garlic, paprika, salt, and pepper.
- Place the pork in a large baking dish or on a baking sheet. Sprinkle the pork with the spice mixture on both sides and rub it all over. The steaks should be generously and evenly coated. Cover and refrigerate for at least an hour and up to overnight.
- Prepare a grill for medium heat cooking and oil the grates as needed. Cook the pork until well browned on both sides and just cooked through, about 4 minutes per side. Set aside to rest for about 10 minutes, then slice, removing the bone, if needed.
- To serve, stuff each pita with arugula, olive tapenade, and sliced pork.
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