Barbecue-Style Pork Steaks
Submitted by shadowhawk54
Slow cooker pork shoulder steaks browned and layered over onions, peppers, and tomatoes in a cumin-spiked barbecue and red wine sauce. Set it for 6 to 8 hours and come home to fork-tender, saucy pork.
YIELD
6 servingsPREP
30 minCOOK
7 hrsREADY
8 hrsBrown the pork, layer it over vegetables, pour on the sauce, and let the slow cooker do the rest.
Pork shoulder steaks get a quick sear first for flavor, then settle on top of sliced onion rings, green pepper strips, and fresh tomatoes in the crockpot.
A mix of barbecue sauce, dry red wine, and ground cumin ties everything together, while a tablespoon of quick-cooking tapioca quietly thickens the juices into a silky sauce as it cooks.
Six to eight hours on low and the pork is fall-apart tender, the vegetables are soft and sweet, and the whole house smells like Sunday dinner.
Kitchen Tips
- Don’t skip the browning step; it builds a flavor crust that the slow cooker alone can’t replicate
- Trim excess fat before browning so the finished sauce isn’t greasy
- The tapioca is a clever thickener that works without stirring; don’t leave it out
- Serve over egg noodles, rice, or with crusty bread to soak up the sauce
Ingredients
Directions
Cut pork steaks in half lengthwise.
Trim excess fat.
In a large skillet brown steaks on both sides in hot oil.
Drain steaks on paper towels.
In a 3½- or 4-quart electric crockpot 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 crockpot.
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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