Ready to transform your slow cooker into a pork steak paradise? These 18 savory recipes turn affordable cuts into melt-in-your-mouth comfort food with minimal effort—perfect for busy weeknights or cozy weekends. From zesty herb rubs to rich gravy-based dinners, each dish promises delicious simplicity. Let’s dive into these crock pot delights that’ll have your family asking for seconds!
Slow Cooker Garlic Herb Pork Steak
A slow cooker transforms tough pork steaks into fork-tender perfection with minimal effort. This garlic herb version delivers deep flavor while you go about your day. It’s my favorite hands-off dinner for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I trim excess fat but leave some for flavor)
– 1 tbsp extra virgin olive oil, my go-to for searing
– 6 garlic cloves, minced (fresh is best—I avoid jarred here)
– 1 tbsp dried rosemary, crushed between your fingers to release oils
– 1 tsp dried thyme
– 1 cup low-sodium chicken broth (homemade stock adds richness if you have it)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening at the end)
Instructions
1. Pat pork steaks completely dry with paper towels—this ensures a proper sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork steaks for 3 minutes per side until deeply browned; work in batches to avoid crowding.
4. Transfer seared pork to the slow cooker insert in a single layer.
5. In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.
6. Add dried rosemary, thyme, salt, and pepper to the skillet; toast for 30 seconds to bloom the herbs.
7. Pour in chicken broth, scraping up any browned bits from the skillet bottom.
8. Pour the garlic-herb broth mixture over the pork in the slow cooker.
9. Cover and cook on LOW for 6 hours until pork is fall-apart tender.
10. Carefully transfer pork to a serving platter using tongs; tent loosely with foil.
11. Skim excess fat from the cooking liquid in the slow cooker with a spoon.
12. Whisk cornstarch slurry into the liquid until fully incorporated.
13. Cover and cook on HIGH for 15 minutes until sauce thickens to a gravy consistency.
14. Pour thickened sauce over the pork steaks before serving.
Outrageously tender pork shreds easily with a fork, infused with aromatic garlic and herbs. The rich gravy clings beautifully to mashed potatoes or polenta. For a fresh twist, top with chopped parsley and serve over creamy grits.
Crock Pot BBQ Pork Steak with Pineapple
Pork shoulder steaks transform into tender, sweet-and-smoky magic in the slow cooker with minimal effort. This Crock Pot BBQ Pork Steak with Pineapple is a set-it-and-forget-it winner for busy weeknights or casual gatherings. The pineapple adds a bright, caramelized sweetness that cuts through the rich BBQ sauce perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 3 lbs pork shoulder steaks (about 1-inch thick, I trim excess fat but keep some for flavor)
– 1 ½ cups of your favorite BBQ sauce (I use a smoky, store-bought Kansas City style for convenience)
– 1 20-oz can pineapple chunks in 100% juice (don’t drain—the juice is key for the sauce)
– ¼ cup packed light brown sugar (for that deep, molasses-like sweetness)
– 2 tbsp apple cider vinegar (my secret for a tangy kick that balances the sugar)
– 1 tbsp smoked paprika (this is non-negotiable for authentic BBQ flavor)
– 1 tsp garlic powder (I prefer powder here as it blends seamlessly into the sauce)
– 1 tsp onion powder
– ½ tsp black pepper (freshly ground if you have it)
– ½ tsp salt (I use kosher salt for better control)
Instructions
1. Pat the pork shoulder steaks completely dry with paper towels—this helps the seasoning stick and promotes better browning.
2. In a medium bowl, whisk together the BBQ sauce, entire can of pineapple chunks with juice, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt until smooth.
3. Place the dried pork steaks in a single layer at the bottom of your 6-quart Crock Pot.
4. Pour the prepared sauce mixture evenly over the pork steaks, ensuring they are fully coated.
5. Cover the Crock Pot with its lid and cook on LOW heat for 6 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature and moisture.
6. After 6 hours, carefully remove the lid. The pork should be fork-tender and easily shred with a fork.
7. Using two forks, shred the pork directly in the Crock Pot, mixing it into the sauce. Tip: For thicker sauce, remove the pork, set the Crock Pot to HIGH, and simmer the sauce uncovered for 15-20 minutes.
8. Serve the shredded pork hot. Tip: For extra texture, broil a portion on a baking sheet for 2-3 minutes until the edges caramelize.
A fork-tender, melt-in-your-mouth texture meets a sticky, sweet-tangy sauce with juicy pineapple bursts. Pile it high on toasted brioche buns with a crisp coleslaw, or serve over fluffy white rice to soak up every drop of the incredible sauce. The caramelized pineapple bits add a surprising, bright finish that makes this dish truly special.
Honey Mustard Pork Steak in the Slow Cooker
Nothing beats coming home to a meal that’s been simmering all day. Now, let’s get this honey mustard pork steak going—it’s a set-it-and-forget-it winner that delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I find these cut beautifully for slow cooking)
– 1/2 cup honey (local raw honey adds a lovely floral note)
– 1/4 cup Dijon mustard (I always use a grainy Dijon for extra texture)
– 2 tbsp apple cider vinegar (this brightens the whole dish)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp smoked paprika (my secret for a hint of smokiness)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (extra virgin is my go-to for searing)
– 1/4 cup chicken broth (low-sodium keeps it from getting too salty)
Instructions
1. Pat the pork steaks completely dry with paper towels—this ensures a good sear.
2. Season both sides of the steaks evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork steaks for 3-4 minutes per side until deeply browned; work in batches if needed to avoid crowding the pan.
5. Transfer the seared steaks to the bowl of your slow cooker, arranging them in a single layer.
6. In a medium bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika until smooth.
7. Pour the honey mustard mixture evenly over the pork steaks in the slow cooker.
8. Add the chicken broth to the slow cooker, pouring it around the edges to avoid washing off the sauce.
9. Cover and cook on LOW for 6 hours; the pork should be fork-tender and easily shred.
10. Carefully remove the pork steaks from the slow cooker and place them on a serving platter.
11. Skim any excess fat from the sauce in the slow cooker using a spoon.
12. Pour the sauce into a small saucepan and simmer over medium heat for 5-7 minutes until slightly thickened.
13. Spoon the thickened sauce over the pork steaks before serving.
Perfectly tender pork steaks soak up that sweet, tangy sauce, creating a melt-in-your-mouth texture. Pile them over creamy mashed potatoes or buttered egg noodles to catch every drop of sauce—it’s a cozy, crowd-pleasing meal that tastes like it took all day, because it did.
Slow Cooker Smoked Paprika Pork Steak
Savor tender pork steak infused with smoky paprika flavor—it’s a hands-off slow cooker meal perfect for busy weeknights. Simply prep the ingredients, set your cooker, and let it work its magic while you tackle other tasks. You’ll love how the pork becomes fork-tender and absorbs all those rich spices.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steak, about 1-inch thick—I trim excess fat but leave some for flavor.
– 1 tbsp smoked paprika, my favorite brand for that deep, earthy kick.
– 1 tsp garlic powder, because fresh garlic can burn in the slow cooker.
– 1 tsp onion powder, it adds a sweet, savory base without chopping.
– 1 tsp salt, I use kosher salt for even seasoning.
– 1/2 tsp black pepper, freshly ground if you have it.
– 1 tbsp olive oil, extra virgin is my go-to for a fruity note.
– 1/2 cup chicken broth, low-sodium to control the saltiness.
– 1 tbsp cornstarch, mixed with water to thicken the sauce at the end.
Instructions
1. Pat the pork steak dry with paper towels to ensure a good sear.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of the pork steak.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork steak for 3-4 minutes per side until browned—this locks in juices and boosts flavor.
6. Transfer the seared pork to a 6-quart slow cooker.
7. Pour chicken broth into the skillet to deglaze, scraping up browned bits with a wooden spoon.
8. Pour the broth and bits over the pork in the slow cooker.
9. Cover and cook on low for 6 hours until the pork is fork-tender.
10. Remove the pork from the slow cooker and set it aside on a plate.
11. In a small bowl, whisk cornstarch with 2 tbsp cold water until smooth.
12. Stir the cornstarch mixture into the slow cooker juices to thicken the sauce, cooking on high for 15 minutes.
13. Slice or shred the pork and return it to the slow cooker, tossing to coat in the sauce.
Buttery-soft pork melts in your mouth with a smoky, savory depth from the paprika. Serve it over mashed potatoes or in tacos for a creative twist—the rich sauce clings beautifully to every bite.
Crock Pot Teriyaki Pork Steak
Just when you need a hands-off dinner that still delivers big flavor, this Crock Pot Teriyaki Pork Steak comes through. It’s a simple dump-and-go meal that transforms affordable pork steak into a tender, savory main course, perfect for busy weeknights or lazy weekends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steak, about 1-inch thick (I find this cut stays juicier than loin)
– 1/2 cup low-sodium soy sauce (this controls the salt level better)
– 1/3 cup packed light brown sugar
– 1/4 cup rice vinegar
– 3 tbsp honey (local if you have it for a floral hint)
– 4 garlic cloves, minced (freshly minced makes a difference)
– 1 tbsp freshly grated ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 tbsp toasted sesame oil (don’t skip the toasting—it adds depth)
– 2 green onions, thinly sliced, for garnish
– Cooked white rice, for serving (jasmine rice is my personal favorite here)
Instructions
1. Pat the pork shoulder steaks completely dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat until a drop of water sizzles.
3. Sear the pork steaks for 3-4 minutes per side until deeply browned; this builds flavor that slow cooking alone can’t achieve.
4. Transfer the seared pork to a 6-quart slow cooker.
5. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger until the sugar dissolves.
6. Pour the sauce mixture evenly over the pork in the slow cooker.
7. Cover and cook on LOW for 6 hours; the pork should be fork-tender but not falling apart.
8. Carefully transfer the pork to a cutting board and let it rest for 5 minutes.
9. While the pork rests, pour the cooking liquid from the slow cooker into a small saucepan.
10. In a separate small bowl, make a slurry by whisking the cornstarch with the cold water until completely smooth.
11. Bring the cooking liquid to a simmer over medium heat.
12. Whisk in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glaze consistency.
13. Remove the saucepan from the heat and stir in the toasted sesame oil.
14. Slice the rested pork against the grain into 1/2-inch thick strips.
15. Return the sliced pork to the slow cooker or a serving dish and pour the thickened teriyaki glaze over it, tossing gently to coat.
16. Garnish with sliced green onions.
17. Serve immediately over cooked white rice.
Melt-in-your-mouth tender from the slow cook, the pork soaks up the sweet-salty glaze with a hint of ginger and garlic. The toasted sesame oil adds a nutty finish that makes it restaurant-worthy. For a fun twist, shred the pork instead of slicing and pile it into soft bao buns with quick-pickled cucumbers.
Slow Cooker Pork Steak with Apples and Onions
Crafting a cozy winter meal doesn’t get easier than this set-it-and-forget-it classic. Combine tender pork with sweet apples and savory onions for a hands-off dinner that fills your home with incredible aromas. It’s the perfect solution for busy weeknights or lazy weekends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (look for good marbling)
– 2 large yellow onions, thinly sliced (I always grab sweet onions for this)
– 3 firm apples, such as Granny Smith or Honeycrisp, cored and sliced into ½-inch wedges
– 4 cloves garlic, minced (fresh is best, but 1 tsp of the jarred stuff works in a pinch)
– 1 cup apple cider, not juice (the cloudy, unfiltered kind adds great depth)
– 2 tbsp Dijon mustard (my secret for a tangy backbone)
– 2 tbsp pure maple syrup, the real stuff please
– 1 tbsp fresh thyme leaves, stripped from the stems (dried works too, use 1 tsp)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil, my go-to for browning
– 2 tbsp unsalted butter, cold and cubed
Instructions
1. Pat the pork steaks completely dry with paper towels—this is crucial for a good sear.
2. Season both sides of the steaks evenly with the kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork steaks for 3-4 minutes per side until deeply browned. Work in batches to avoid crowding the pan. Transfer the seared pork to your slow cooker.
5. In the same skillet, reduce the heat to medium and add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until they soften and start to caramelize.
6. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
7. Pour the apple cider into the skillet to deglaze, scraping up all the flavorful browned bits from the bottom with a wooden spoon.
8. Stir in the Dijon mustard, maple syrup, and fresh thyme leaves until well combined. Let the mixture simmer for 1 minute.
9. Pour this onion and cider mixture over the pork steaks in the slow cooker.
10. Arrange the sliced apple wedges on top of and around the pork.
11. Dot the top of the apples with the cold, cubed butter.
12. Cover the slow cooker and cook on LOW for 6 hours. Do not open the lid during cooking.
13. After 6 hours, carefully remove the lid. The pork should be fork-tender and easily shred.
14. Use two forks to gently shred the pork steaks directly in the slow cooker, mixing it with the apples, onions, and sauce.
15. Let the mixture rest for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Glistening with a rich, savory-sweet sauce, the pork becomes incredibly tender and shreds effortlessly. The apples soften into a chunky, flavorful compote that pairs perfectly with the savory onions. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of the delicious sauce.
Crock Pot Pork Steak with Red Wine Sauce
Grab your slow cooker for this effortless yet impressive meal. Crock Pot Pork Steak with Red Wine Sauce transforms budget-friendly pork shoulder into a tender, flavor-packed dinner with minimal hands-on work. It’s the perfect set-it-and-forget-it dish for busy weeknights or cozy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs pork shoulder steaks, about 1-inch thick (I find this cut stays juiciest)
– 1 tbsp extra virgin olive oil, my go-to for browning
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced (fresh is best here)
– 1 cup dry red wine, like Cabernet Sauvignon
– 1 cup beef broth, low-sodium preferred
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp black pepper, freshly ground
– 2 tbsp cornstarch
– 2 tbsp cold water
– Salt, to season at the end
Instructions
1. Pat the pork shoulder steaks completely dry with paper towels.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork steaks for 3-4 minutes per side until deeply browned; work in batches to avoid crowding the pan.
4. Transfer the seared pork to the insert of a 6-quart slow cooker.
5. In the same skillet, add the thinly sliced onion and cook for 5 minutes over medium heat until softened.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Pour in the dry red wine to deglaze the skillet, scraping up all the browned bits from the bottom with a wooden spoon.
8. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, and black pepper.
9. Bring the mixture to a simmer for 2 minutes, then pour it over the pork in the slow cooker.
10. Cover and cook on LOW for 8 hours until the pork is fork-tender.
11. Carefully transfer the pork steaks to a serving platter and tent loosely with foil.
12. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
13. In a small bowl, whisk the cornstarch and cold water into a smooth slurry.
14. Stir the slurry into the cooking liquid in the slow cooker.
15. Cover and cook on HIGH for 15-20 minutes until the sauce thickens to a gravy-like consistency.
16. Taste the sauce and season with salt as needed.
17. Pour the red wine sauce over the pork steaks to serve.
You’ll love the melt-in-your-mouth texture of the pork paired with the rich, savory sauce. Yes, this dish shines over creamy mashed potatoes or buttered egg noodles to soak up every drop. For a fresh contrast, try it with a simple arugula salad dressed with lemon vinaigrette.
Slow Cooker Pork Steak with Mushroom Gravy
Let’s make a comforting meal that practically cooks itself. This slow cooker pork steak with mushroom gravy delivers rich flavor with minimal effort. Perfect for busy weeknights when you want something hearty without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I find these more flavorful than loin)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best here)
– 2 cups beef broth, low-sodium preferred
– 1/2 cup heavy cream
– 3 tbsp all-purpose flour
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 2 tbsp olive oil, extra virgin is my go-to
– Salt and black pepper
Instructions
1. Pat pork steaks completely dry with paper towels—this helps with browning.
2. Season both sides generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork steaks for 3-4 minutes per side until deeply browned.
5. Transfer seared pork to the slow cooker insert.
6. Add chopped onion to the same skillet and cook for 4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add sliced mushrooms and cook for 6-7 minutes until they release their liquid and brown slightly.
9. Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly.
10. Whisk in beef broth, Worcestershire sauce, tomato paste, and dried thyme until smooth.
11. Bring mixture to a simmer, scraping up any browned bits from the skillet bottom.
12. Pour the mushroom gravy mixture over the pork in the slow cooker.
13. Cover and cook on LOW for 6 hours until pork is fork-tender.
14. Remove pork steaks to a serving platter and tent with foil.
15. Stir heavy cream into the slow cooker gravy until fully incorporated.
16. Let the gravy thicken for 5 minutes with the slow cooker on WARM setting.
Once cooked, the pork becomes incredibly tender and shreds easily with a fork. The mushroom gravy develops a deep, savory richness that pairs perfectly with mashed potatoes or egg noodles. For a fresh contrast, serve it alongside roasted green beans or a simple garden salad.
Crock Pot Pork Steak with Sweet Potatoes
Kick back and let your slow cooker do the heavy lifting with this cozy one-pot meal. Perfect for busy weeknights when you want something hearty without the fuss. The pork becomes fork-tender while the sweet potatoes soak up all the savory juices.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I trim some excess fat, but leave a little for flavor)
– 1.5 lbs sweet potatoes, peeled and cut into 1-inch chunks (orange-fleshed ones are my favorite for their natural sweetness)
– 1 large yellow onion, thinly sliced (a mandoline makes this quick, but watch your fingers!)
– 3 cloves garlic, minced (fresh is best here, not the jarred stuff)
– 1 cup low-sodium chicken broth (homemade stock is ideal, but store-bought works fine)
– 2 tbsp soy sauce (I use reduced-sodium to control saltiness)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for searing)
– 1 tsp smoked paprika (this adds a subtle smoky depth)
– 1/2 tsp dried thyme
– 1/4 tsp black pepper, freshly ground
Instructions
1. Pat the pork steaks completely dry with paper towels—this ensures a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork steaks for 3-4 minutes per side until deeply browned; work in batches to avoid crowding the pan.
4. Transfer the seared pork to the bottom of a 6-quart slow cooker.
5. In the same skillet, add the sliced onion and cook over medium heat for 5 minutes, stirring occasionally, until softened.
6. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
7. Scatter the sweet potato chunks evenly over the pork in the slow cooker.
8. Pour the cooked onions and garlic over the sweet potatoes.
9. In a small bowl, whisk together the chicken broth, soy sauce, smoked paprika, dried thyme, and black pepper.
10. Pour the broth mixture over everything in the slow cooker.
11. Cover and cook on LOW for 6 hours, or until the pork shreds easily with a fork.
12. Carefully remove the pork steaks to a cutting board and let rest for 5 minutes.
13. Use two forks to shred the pork into bite-sized pieces.
14. Return the shredded pork to the slow cooker and stir gently to combine with the potatoes and sauce.
15. Let everything sit for 5 minutes off heat to allow the flavors to meld.
Outstandingly tender, the pork falls apart at the touch of a fork while the sweet potatoes hold their shape with a creamy interior. The sauce reduces to a rich, savory glaze that clings to every bite. For a fresh twist, serve it over a bed of quinoa or with a crisp green salad to cut through the richness.
Slow Cooker Pork Steak with Balsamic Glaze
Whip up this effortless slow cooker pork steak with balsamic glaze for a hands-off, flavor-packed meal. It’s perfect for busy weeknights when you want something hearty without the fuss. The glaze caramelizes beautifully, creating a restaurant-quality dish with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I like the marbling for extra tenderness)
– 1/2 cup balsamic vinegar (a good-quality one makes a difference)
– 1/4 cup honey (local honey adds a nice floral note)
– 2 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 3 cloves garlic, minced (freshly minced gives the best punch)
– 1 tsp dried thyme (rubbed between your fingers to release the oils)
– 1/2 tsp black pepper, freshly ground
– 1 tbsp olive oil (extra virgin for a fruity finish)
– 1/4 cup chicken broth (use homemade if you have it)
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening at the end)
Instructions
1. Pat the pork steaks dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork steaks for 3-4 minutes per side until browned; transfer to the slow cooker.
4. In a bowl, whisk together balsamic vinegar, honey, soy sauce, minced garlic, dried thyme, and black pepper.
5. Pour the mixture over the pork in the slow cooker, then add chicken broth.
6. Cover and cook on low for 6 hours until the pork is fork-tender.
7. Remove pork from the slow cooker and set aside on a plate, tented with foil to keep warm.
8. Skim excess fat from the cooking liquid in the slow cooker with a spoon.
9. Pour the liquid into a saucepan and bring to a simmer over medium heat.
10. Stir in the cornstarch slurry and cook for 2-3 minutes until the glaze thickens to a syrupy consistency.
11. Brush the glaze generously over the pork steaks before serving.
Unbelievably tender, the pork falls apart with a gentle nudge of your fork, soaked in that sweet-tangy balsamic glaze. Serve it over creamy mashed potatoes to soak up every drop, or slice it thin for sandwiches the next day—the flavor deepens overnight.
Crock Pot Pork Steak with Caramelized Onions
Gather your slow cooker for this effortless comfort meal. Get ready for fork-tender pork steaks swimming in sweet, savory onions. Minimal prep yields maximum flavor while you go about your day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 bone-in pork shoulder steaks, about 1-inch thick (the bone adds incredible flavor)
– 2 large yellow onions, thinly sliced (I always use a mandoline for perfect, even slices)
– 1/4 cup low-sodium soy sauce (my secret for depth without being too salty)
– 1/4 cup packed brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp olive oil
– 3 cloves garlic, minced (fresh is best here, not the jarred stuff)
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 cup beef broth
Instructions
1. Pat the pork steaks completely dry with paper towels—this is crucial for a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork steaks for 3-4 minutes per side until deeply browned; transfer to the slow cooker.
4. Reduce skillet heat to medium and add sliced onions; cook for 10 minutes, stirring occasionally.
5. Add minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in brown sugar and cook for 2 more minutes until onions are caramelized and sticky.
7. Pour beef broth into the skillet to deglaze, scraping up all the browned bits.
8. Add soy sauce, apple cider vinegar, smoked paprika, and black pepper to the skillet; stir to combine.
9. Pour the entire onion and sauce mixture over the pork steaks in the slow cooker.
10. Cover and cook on LOW for 6 hours until the pork is fall-apart tender.
11. Carefully transfer pork to a serving platter using a slotted spoon.
12. Skim excess fat from the sauce in the slow cooker with a spoon.
13. Serve pork steaks smothered with the caramelized onions and sauce.
Onion transforms into a jammy, sweet blanket that perfectly balances the rich, savory pork. The meat should shred effortlessly with a fork. For a complete meal, serve over creamy mashed potatoes or buttered egg noodles to soak up every drop of that incredible sauce.
Slow Cooker Pork Steak with Rosemary and Thyme
A slow cooker transforms tough pork steaks into fork-tender perfection with minimal effort. Rosemary and thyme infuse the meat with earthy, aromatic flavor while you go about your day. This hands-off recipe delivers restaurant-quality results with just 10 minutes of prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (bone-in adds more flavor, but boneless works too)
– 1 tbsp extra virgin olive oil, my go-to for searing
– 1 tsp kosher salt, I prefer this over table salt for better distribution
– ½ tsp freshly ground black pepper
– 4 garlic cloves, minced (fresh makes all the difference)
– 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 1 tsp)
– 1 tbsp fresh thyme leaves, stripped from stems
– 1 cup low-sodium chicken broth, homemade stock is ideal but store-bought is fine
– 1 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Pat pork steaks completely dry with paper towels—this ensures a proper sear.
2. Season both sides of steaks evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork steaks for 3-4 minutes per side until deeply browned; work in batches to avoid crowding.
5. Transfer seared steaks to the slow cooker, arranging in a single layer.
6. Sprinkle minced garlic, chopped rosemary, and thyme leaves evenly over the pork.
7. Pour chicken broth around the steaks, not directly on top, to preserve the crust.
8. Cover and cook on LOW for 6 hours until pork is fork-tender and easily shreds.
9. Carefully transfer pork to a serving platter, leaving juices in the cooker.
10. Turn slow cooker to HIGH and let juices simmer uncovered for 5 minutes.
11. Whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
12. Stir slurry into the simmering juices and cook for 3-5 minutes until thickened into a gravy.
13. Pour gravy over pork steaks just before serving.
The pork becomes incredibly tender, almost falling apart, while the rosemary-thyme gravy adds a savory, herbaceous punch. Try serving it over creamy mashed potatoes or with crusty bread to soak up every drop of that rich sauce.
Crock Pot Pork Steak with Cabbage and Bacon
Just when you need a hearty, hands-off meal, this Crock Pot dish delivers. Juicy pork steak, tender cabbage, and smoky bacon meld together effortlessly. Perfect for busy weeknights or lazy weekends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 pork steaks, about 1-inch thick (I like bone-in for extra flavor)
– 1 medium head green cabbage, cored and chopped into 2-inch wedges (it shrinks a lot, so don’t skimp)
– 6 slices thick-cut bacon, chopped (applewood-smoked is my favorite here)
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced (freshly minced makes a big difference)
– 1 cup low-sodium chicken broth
– 2 tbsp apple cider vinegar (adds a nice tangy balance)
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp salt (adjust after cooking if needed)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork steaks on both sides with salt, pepper, smoked paprika, and dried thyme.
3. Sear pork steaks in the skillet for 3-4 minutes per side until deeply browned; transfer to the Crock Pot.
4. In the same skillet, add chopped bacon and cook over medium heat for 5-7 minutes until crispy; use a slotted spoon to transfer bacon to the Crock Pot, leaving drippings in the skillet.
5. Add sliced onion to the bacon drippings and cook over medium heat for 5 minutes until softened.
6. Add minced garlic and cook for 1 more minute until fragrant.
7. Pour chicken broth and apple cider vinegar into the skillet, scraping up any browned bits from the bottom.
8. Arrange cabbage wedges in the Crock Pot around the pork steaks.
9. Pour the skillet mixture evenly over the cabbage and pork in the Crock Pot.
10. Sprinkle the cooked bacon over the top.
11. Cover and cook on LOW for 6 hours until pork is fork-tender and cabbage is soft.
12. Carefully remove pork steaks and cabbage to a serving platter using tongs.
13. Skim excess fat from the cooking liquid if desired, then spoon some over the plated dish.
Rich, savory juices soak into the tender cabbage, while the pork falls apart with a gentle nudge. Serve it over mashed potatoes to soak up every drop, or with crusty bread for a comforting meal. The smoky bacon adds a crispy contrast that makes each bite irresistible.
Slow Cooker Pork Steak with Honey Garlic Sauce
Ditch the holiday stress with this hands-off slow cooker pork steak. The honey garlic sauce caramelizes beautifully while you focus on other things. It’s the kind of meal that makes your house smell incredible for hours.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (bone-in adds more flavor, but boneless works too)
– 1/2 cup honey (local raw honey gives the best depth)
– 1/4 cup low-sodium soy sauce (I always use this to control saltiness)
– 6 garlic cloves, minced (fresh is non-negotiable here)
– 1 tbsp apple cider vinegar
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes (optional, but I love the subtle heat)
– 2 tbsp cornstarch
– 2 tbsp cold water
– Fresh chopped parsley for garnish
Instructions
1. Pat the pork shoulder steaks completely dry with paper towels. This helps with browning.
2. Place the steaks in a single layer in your 6-quart slow cooker.
3. In a medium bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, and red pepper flakes until fully combined.
4. Pour the honey garlic sauce evenly over the pork steaks in the slow cooker, ensuring they are coated.
5. Cover and cook on LOW for 6 hours. Do not open the lid during cooking to maintain temperature.
6. After 6 hours, carefully transfer the cooked pork steaks to a serving platter and tent loosely with foil.
7. Pour the remaining sauce from the slow cooker into a small saucepan and bring to a simmer over medium heat.
8. In a separate small bowl, create a slurry by whisking the cornstarch and cold water together until smooth.
9. While whisking constantly, slowly stream the cornstarch slurry into the simmering sauce. Tip: Adding it slowly prevents lumps.
10. Continue to cook, whisking frequently, for 3-4 minutes until the sauce thickens to a glaze consistency.
11. Spoon the thickened honey garlic sauce over the plated pork steaks.
12. Garnish generously with the fresh chopped parsley.
Zesty and sticky, the sauce clings to the fall-apart tender pork. Serve it over a bed of fluffy jasmine rice to soak up every drop, or shred the meat for killer sandwiches the next day.
Crock Pot Pork Steak with Root Vegetables
Even the busiest weeknights deserve a hearty, hands-off meal. This Crock Pot pork steak with root vegetables delivers deep flavor with minimal effort—just set it and forget it. Perfect for chilly evenings when you want comfort without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I trim excess fat but leave some for richness)
– 1 tbsp olive oil, extra virgin is my go-to for better flavor
– 1 large yellow onion, roughly chopped (sweet varieties work well here)
– 3 cloves garlic, minced (freshly minced makes a difference)
– 4 medium carrots, peeled and cut into 2-inch chunks
– 3 parsnips, peeled and cut like the carrots (they add a lovely earthy sweetness)
– 1 lb baby potatoes, halved if large (I prefer Yukon Gold for creaminess)
– 1 cup low-sodium chicken broth (homemade stock is ideal, but store-bought works)
– 2 tbsp tomato paste (I keep a tube in the fridge for convenience)
– 1 tsp dried thyme (rubbed between fingers to release oils)
– 1 tsp smoked paprika (for a subtle smoky depth)
– 1 tsp kosher salt, plus more as needed
– ½ tsp black pepper, freshly ground
Instructions
1. Pat the pork steaks completely dry with paper towels—this ensures a better sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork steaks for 3-4 minutes per side until deeply browned; transfer to the Crock Pot.
4. In the same skillet, add the onion and garlic; sauté for 3 minutes until fragrant and slightly softened.
5. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
6. Pour in the chicken broth, scraping up any browned bits from the skillet—this adds richness.
7. Transfer the skillet mixture to the Crock Pot, arranging it around the pork.
8. Add the carrots, parsnips, and potatoes to the Crock Pot in an even layer.
9. Sprinkle the thyme, smoked paprika, salt, and pepper evenly over everything.
10. Cover and cook on LOW for 6 hours until the pork is fork-tender and vegetables are soft.
11. Carefully remove the pork and vegetables to a serving platter using a slotted spoon.
12. Skim excess fat from the cooking liquid if desired, then serve it alongside as a sauce.
Velvety pork shreds easily alongside sweet, tender vegetables in a savory broth. For a creative twist, shred the pork and pile it onto crusty rolls with a drizzle of the cooking liquid—perfect for next-day sandwiches.
Slow Cooker Pork Steak with Chipotle Peppers
Venture into effortless comfort food with this smoky, tender pork steak. It practically cooks itself while you tackle holiday errands. Chipotle peppers add a warm, spicy kick that pairs perfectly with creamy sides.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I find this cut stays juiciest)
– 1 tbsp olive oil, extra virgin is my go-to for browning
– 1 medium yellow onion, thinly sliced (sweet varieties work well here)
– 4 garlic cloves, minced (fresh makes a huge difference)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce
– 1 cup chicken broth, low-sodium preferred to control salt
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly cracked
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Pat pork steaks completely dry with paper towels—this ensures a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork steaks for 3-4 minutes per side until deeply browned; work in batches to avoid crowding.
4. Transfer seared pork to a 6-quart slow cooker.
5. In the same skillet, add sliced onion and cook over medium heat for 5 minutes until softened, scraping up any browned bits.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in minced chipotle peppers, adobo sauce, chicken broth, cumin, oregano, salt, and pepper.
8. Pour the mixture over the pork in the slow cooker, ensuring the steaks are mostly submerged.
9. Cover and cook on LOW for 6 hours until pork is fork-tender.
10. Carefully remove pork to a plate and shred with two forks.
11. Skim excess fat from the sauce in the slow cooker, then return shredded pork and stir to combine.
12. Garnish with fresh cilantro before serving.
Buttery-soft pork shreds effortlessly, soaked in a smoky, slightly spicy sauce. Serve it over creamy polenta or in warm tortillas with a dollop of sour cream to balance the heat.
Crock Pot Pork Steak with Creamy Mustard Sauce
Busy days demand easy dinners, and this Crock Pot pork steak delivers. It’s a hands-off meal with a tangy, creamy sauce that feels indulgent. Just set it and forget it until dinner time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs pork shoulder steaks, about 1-inch thick (I trim excess fat, but keep some for flavor)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity base)
– 1 yellow onion, thinly sliced (sweet varieties like Vidalia work well here)
– 2 cloves garlic, minced (freshly minced gives the best punch)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1/2 cup heavy cream (full-fat for a luxe sauce)
– 3 tbsp Dijon mustard (I prefer whole-grain for texture)
– 1 tbsp whole-grain mustard (adds a nice pop)
– 1 tsp dried thyme (rubbed between fingers to release oils)
– Salt and black pepper (freshly cracked pepper is key)
Instructions
1. Pat the pork steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork steaks for 3-4 minutes per side until deeply browned; work in batches to avoid crowding.
5. Transfer the seared pork to a 6-quart slow cooker.
6. In the same skillet, add the sliced onion and cook over medium heat for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits with a wooden spoon.
9. Stir in the Dijon mustard, whole-grain mustard, and dried thyme until combined.
10. Pour the onion-mustard mixture over the pork in the slow cooker.
11. Cover and cook on LOW for 6 hours until the pork is fork-tender.
12. Carefully transfer the pork steaks to a serving platter and tent with foil to keep warm.
13. Skim any excess fat from the sauce in the slow cooker with a spoon.
14. Stir the heavy cream into the sauce until fully incorporated.
15. Increase the slow cooker to HIGH and cook uncovered for 15 minutes to thicken the sauce slightly.
Nothing beats the fall-apart tenderness of slow-cooked pork paired with that velvety mustard sauce. The tangy creaminess cuts through the richness perfectly. Serve it over mashed potatoes or buttered egg noodles to soak up every drop.
Slow Cooker Pork Steak with Brown Sugar Glaze
Every holiday season, I crave hearty, hands-off meals that fill the house with incredible aromas. This slow cooker pork steak with brown sugar glaze is my go-to solution for feeding a crowd with minimal effort. The sweet-savory glaze caramelizes beautifully over tender pork.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 lbs pork shoulder steaks, about 1-inch thick (look for good marbling)
– 1 cup dark brown sugar, packed (light brown works too, but dark gives richer flavor)
– ½ cup apple cider vinegar (I always keep a bottle in the pantry for glazes)
– ¼ cup soy sauce (low-sodium is my preference to control saltiness)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp Dijon mustard (this adds nice tanginess to balance the sweetness)
– 1 tsp smoked paprika (don’t skip this—it gives that smoky depth)
– ½ tsp black pepper, freshly ground
– 2 tbsp cornstarch (for thickening the sauce later)
– 2 tbsp cold water (for the cornstarch slurry)
– Fresh parsley, chopped (for garnish, adds bright color)
Instructions
1. Pat the pork shoulder steaks completely dry with paper towels—this helps with browning.
2. Season both sides of the pork steaks evenly with the black pepper.
3. In a medium bowl, whisk together the dark brown sugar, apple cider vinegar, soy sauce, minced garlic, Dijon mustard, and smoked paprika until smooth.
4. Place the seasoned pork steaks in the slow cooker in a single layer, overlapping slightly if needed.
5. Pour the brown sugar glaze mixture evenly over the pork steaks, coating them completely.
6. Cover the slow cooker and cook on LOW for 6 hours—the pork should be fork-tender.
7. Carefully transfer the cooked pork steaks to a serving platter using tongs, leaving the sauce in the slow cooker.
8. Turn the slow cooker to HIGH and let the sauce come to a simmer.
9. In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
10. Whisk the cornstarch slurry into the simmering sauce and cook for 3-5 minutes until thickened to a glaze consistency.
11. Spoon the thickened brown sugar glaze generously over the pork steaks on the platter.
12. Garnish with freshly chopped parsley before serving.
Very tender pork practically falls apart under the sweet, sticky glaze with subtle smoky notes. The caramelized edges contrast beautifully with the moist interior. Serve over creamy mashed potatoes or buttered egg noodles to soak up every drop of that incredible sauce.
Summary
Perfect for busy home cooks, these 18 savory pork steak crock pot recipes make weeknight dinners effortless and delicious. I hope you find a new family favorite! Give one a try, leave a comment with your top pick, and if you loved this roundup, please share it on Pinterest to help other cooks discover these easy, flavorful meals. Happy slow cooking!
