BBQ Capicola Cut Pork Steak (Video)

Owner/ Chef Mario Enero
Caramba Restaurante, Whistler
> Spanish paprika provides beautiful colour and flavour to this quick and delicious recipe using a unique pork cut.


2 Tbsp (30 mL) Spanish paprika
½ tsp (2 mL) fresh rosemary, chopped
½ tsp (2 mL) fresh thyme, chopped
2 Tbsp (30 mL) olive oil
4 garlic cloves, crushed
¼ cup (60 mL) sherry wine vinegar or juice of 2 lemons
1½ lb (680 g) Capicola cut pork shoulder, cut into four slices
1 Tbsp (15 mL) coarse sea salt
1 tsp (5 mL) freshly ground pepper
Lemon wedges, for garnish


Prepare marinade by combining Spanish paprika, rosemary, thyme, olive oil, garlic and vinegar or lemon juice in a bowl and mix well.  Season pork with sea salt and rosemary, then brush both sides of pork evenly with marinade and marinate in fridge for 1½-2½ hours. Remove from fridge about 30 minutes before you are going to grill.
Preheat BBQ on medium-high heat. Cook pork on BBQ for 3-4 minutes per side.
Serve with lemon wedges.