Barbeque-Style Pork Steaks
Submitted by zbears48
Slow cooker pork steaks smothered in smoky barbecue sauce with red wine, cumin, peppers, and fresh tomatoes. Set it and forget it for tender, fall-apart pork every time.
YIELD
4 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsThese hearty pork shoulder steaks get a quick sear for that golden crust, then nestle into a slow cooker with rings of sweet onion, crisp green pepper, and ripe tomatoes.
The magic happens over those long, lazy hours: barbecue sauce mingles with dry red wine and earthy cumin, creating a rich, smoky sauce that soaks into every fiber.
A tablespoon of quick-cooking tapioca thickens everything into a luscious gravy without any fuss.
After 6 to 8 hours on low, you’ve got fork-tender pork sitting on a bed of melt-in-your-mouth vegetables.
Chef Tips
- Browning the steaks before slow cooking builds deep, caramelized flavor. Don’t skip this step.
- Pat steaks dry with paper towels before searing for a better crust.
- Swap the red wine for beef broth if you prefer to cook without alcohol.
- Serve over egg noodles or mashed potatoes to soak up every drop of that smoky sauce.
Ingredients
Directions
Cut pork steaks in half crosswise.
Trim excess fat.
In a large skillet brown steaks on both side in hot oil.
Drain steaks on paper towels.
In a 3½ or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes.
Sprinkle tapioca over vegetables.
Place pork steaks atop vegetables and tapioca.
In a small bowl stir together barbecue sauce, wine, and cumin.
Pour over meat and vegetables in the crockery cooker.
Cover and cook on low-heat setting for 6 to 8 hours or until meat and vegetables are tender.
To serve, transfer meat and vegetables to a serving platter.
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