Search
by Ingredient

Barbeque-Style Pork Steaks

StarStarStarStarHalf star

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 servings

PREP

20 min

COOK

8 hrs

READY

8 hrs

These 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

4 4
EACH EACH PORK SHOULDER CHOP
cut 1/2 inch thick *
1 15
TABLESPOON ML VEGETABLE OIL
1 1
LARGE LARGE ONION
thinly sliced, separated into rings
1 1
LARGE LARGE GREEN BELL PEPPER
thinly sliced
2 2
EACH TOMATOES
sliced
1 15
TABLESPOON ML TAPIOCA, QUICK-COOKING
½ 118
¼ 59
CUP ML RED WINE
dry *
½ 2.5
TEASPOON ML CUMIN
ground

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 109 28% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 358mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 73%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe