Crockpot BBQ Pork Steaks
Crockpot pork steaks cook until they are fork-tender, and the sweet, tangy BBQ sauce turns into a sticky glaze. Pork steaks are cut from the shoulder, so they love a slow, moist cook.
6
servings15
minutes6
hoursBone-in pork shoulder steaks are rubbed with spices, then cook in a homemade BBQ sauce over onions until tender.
Ingredients
6 bone-in pork shoulder steaks, about 3 lb total, 3/4 inch thick
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
1 large yellow onion, sliced
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1/2 tsp chili powder
1/4 cup water
Directions
- Mix 1 tablespoon brown sugar, the paprika, garlic powder, salt and pepper, and rub it into both sides of each steak.
- Heat the oil in a large skillet over medium-high heat. Sear the steaks 2 minutes per side until browned. Work in batches.
- Spread the onion slices over the bottom of a 6-quart slow cooker.
- Whisk the ketchup, 1/3 cup brown sugar, vinegar, Worcestershire, mustard, chili powder and water.
- Pour a third of the sauce over the onions.
- Layer the steaks in the cooker, spooning a little sauce over each layer.
- Pour the rest of the sauce on top.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours. The pork reaches 145 degrees F at minimum, but fork-tender is about 190 degrees F.
- Move the steaks to a plate. Skim the fat from the sauce and stir.
- Serve the steaks with spoonfuls of sauce.
Notes
- Boneless pork chops dry out in this recipe, so use shoulder steaks. If your sauce is thin, simmer it on the stove for 10 minutes. Swap in your favorite BBQ sauce for the homemade version. Leftover pork keeps 4 days and freezes for 3 months.
What a pork steak is
A pork steak is a slice of bone-in pork shoulder, usually three quarters of an inch thick. It has more marbling than a loin chop, which is why pork steaks in the slow cooker stay juicy and fork-tender instead of drying out. It is also an affordable cut. Pork steaks cost less than chops, and the long cook turns the fat and connective tissue into something rich and soft.
Six to seven hours on LOW makes the meat so tender it comes off the bone. The barbecue sauce cooks down into a sticky glaze that you can brush over the top at the end. The slow cooker also keeps the meat from drying out the way a grill can. You still get that sticky, tangy barbecue flavor, but without standing over a hot grill.
Ingredient notes
Pork shoulder steaks: Also called blade steaks. Look for good marbling and a visible bone. Avoid thin, lean chops.
Brown sugar and smoked paprika: They make a dry rub that adds depth and a hint of smoke.
Ketchup and cider vinegar: Together they make a tangy BBQ sauce base that is quick and cheap.
Worcestershire and mustard: They add a hearty bite that keeps the sauce from being just sweet.
Onion: Layer it on the bottom to lift the steaks and flavor the sauce.
Chili powder and mustard: Both are small amounts, but they give the sauce a bit of heat and depth that balances the sugar.
Tips for the best result
Sear first: Brown both sides in a hot skillet for two minutes each. It adds flavor you cannot get any other way. Pat the steaks dry first, so the rub sticks and the meat browns instead of steaming.
Layer, do not stack: Overlap the steaks loosely and spoon the sauce between layers. Spoon sauce between the layers and over the top, so every steak is coated.
Skipping the final glaze is the most common mistake: If the sauce looks thin, move the steaks to a plate and simmer it on the stove for ten minutes, or cook on HIGH uncovered. Do not add water beyond the quarter cup, because the steaks release their own juices.
Pork steak or pork chop, and swaps
Boneless pork chops dry out in this recipe, so stick with shoulder steaks. Swap in your favorite BBQ sauce and skip the sugar and ketchup if you do. For a spicy twist, add a spoonful of chipotle in adobo. A pork shoulder roast also works, but add two hours and shred it. Do not use thin center-cut chops here. For a sweeter flavor, stir a spoonful of pineapple juice into the sauce, and for a smokier one, add a few drops of liquid smoke.
Swap the ketchup base for a mustard-style sauce for a Carolina flavor, or add a spoonful of honey for a sweeter glaze.
What to serve with it
Serve with coleslaw, baked beans, corn on the cob, or potato salad. Spoon the extra sauce over the steaks and set out pickles on the side. Put out plenty of napkins, since these are best eaten with your hands. Corn bread and a vinegar-based slaw make the plate complete, and a pitcher of iced tea on the side keeps the table cool.
Storing, freezing and reheating
Refrigerate in the sauce for four days. Freeze for three months. Reheat in a covered pan or a 325°F oven with a splash of water, so the sauce stays glossy and the meat stays moist. Leftover meat is good chopped into sandwiches with a little coleslaw on top.
Crockpot BBQ Pork Steaks at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by bone-in pork shoulder steaks, brown sugar, smoked paprika, garlic powder
Tips for Crockpot BBQ Pork Steaks
Boneless pork chops dry out in this recipe, so use shoulder steaks. If your sauce is thin, simmer it on the stove for 10 minutes. Swap in your favorite BBQ sauce for the homemade version. Leftover pork keeps 4 days and freezes for 3 months.
Crockpot BBQ Pork Steaks FAQ
How long does Crockpot BBQ Pork Steaks take?
Crockpot BBQ Pork Steaks takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot BBQ Pork Steaks serve?
This recipe makes 6 servings.
What do I need to make Crockpot BBQ Pork Steaks?
15 ingredients, led by bone-in pork shoulder steaks, brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
