How To Cook Pork Shoulder Steaks In Slow Cooker [GUIDE]

Pork shoulder steaks are a cut full of flavor and potential, known for their rich marbling and ability to stay tender even under long, slow cooking. Often overshadowed by more popular cuts like pork chops or tenderloin, pork shoulder steaks shine when cooked low and slow, allowing the connective tissues to break down, releasing deep, savory flavors that melt in your mouth. The slow cooker is an ideal method for this cut because it provides consistent, gentle heat over several hours, ensuring that even tougher pieces of meat transform into juicy, fork-tender perfection. This guide will take you step by step through the process, provide insight into cooking science, and offer practical tips to salvage and optimize your pork shoulder steaks.

How Long To Cook Pork Shoulder Steaks In Slow Cooker

Cooking time in a slow cooker depends largely on the thickness of your pork shoulder steaks and the temperature setting of your appliance. Typically:

• Low setting: 6 to 8 hours
• High setting: 3 to 4 hours

These times allow the collagen in the meat to break down gradually, resulting in a tender, flavorful steak. Overcooking slightly on low is generally better than undercooking, as the slow cooker environment prevents meat from drying out the way it might in an oven. If your steaks are particularly thick or bone-in, adding an extra 30-60 minutes ensures even tenderness throughout.

How To Tell If It Is Done

Unlike leaner cuts, pork shoulder steaks are more forgiving, but proper doneness is key for both safety and texture:

1. Internal temperature: Use a meat thermometer to check for at least 145°F (63°C) for safety, though slow-cooked shoulder often reaches 190-205°F (88-96°C) for that fall-apart tenderness.
2. Fork test: Insert a fork into the thickest part of the steak. If it slides in easily and the meat flakes apart without resistance, it is done.
3. Visual cues: The meat should appear moist and slightly pulling away from the bone (if bone-in). Any remaining pink color is usually safe if the internal temperature is correct, thanks to slow cooking.

Ingredients Needed

To achieve the ultimate slow-cooked pork shoulder steaks, you will need:

• 2-3 pork shoulder steaks, about 1-1.5 inches thick
• 1 cup of chicken or vegetable broth
• 1 medium onion, sliced thin
• 3-4 garlic cloves, minced
• 2 tablespoons olive oil or vegetable oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• Optional: 1 tablespoon brown sugar or honey for caramelization
• Optional herbs: thyme, rosemary, or bay leaf
• Optional sauces: barbecue sauce, soy sauce, or Worcestershire sauce for flavor infusion

How To Cook Pork Shoulder Steaks In Slow Cooker

1. Prepare the meat: Pat the steaks dry to remove excess moisture. This ensures better browning if searing first. Rub with salt, pepper, and your chosen spices.
2. Optional searing: Heat oil in a skillet over medium-high heat and sear each steak 2-3 minutes per side until golden brown. This adds depth of flavor.
3. Layer aromatics: Place sliced onions and minced garlic in the slow cooker. These act as a natural flavor bed, preventing the steaks from sticking and infusing them with aroma.
4. Add liquids: Pour broth over the meat and onions. Optional sauces can be added here for extra richness.
5. Cook: Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours. Avoid lifting the lid frequently as this releases heat and prolongs cooking.
6. Check doneness: Use a fork or thermometer as described above. Once tender, remove and rest for 5-10 minutes before serving.

When Things Go Wrong

Even with slow cooking, mishaps happen:

• Meat is dry: Likely cooked too long without sufficient liquid. Rescue by shredding the meat and mixing it back into its cooking juices or a sauce.
• Meat is tough: Probably undercooked or the slow cooker temperature was too low. Continue cooking on low for another 30-60 minutes.
• Flavor is bland: Check seasoning near the end of cooking. Reduce the cooking liquid in a skillet and simmer with spices for concentrated flavor.

Expert Tips

• Always choose well-marbled shoulder steaks, as fat content keeps the meat juicy.
• Layer aromatics and liquids strategically to prevent sticking.
• Searing is optional but highly recommended for complex flavor through the Maillard reaction.
• Rotate meat halfway through cooking if your slow cooker has hot spots.
• Let the meat rest after cooking. This allows juices to redistribute.

Can I Do This Without A Slow Cooker?

Yes! Oven braising is a fantastic alternative:

1. Preheat oven to 300°F (150°C).
2. Brown the steaks in a skillet, then place them in a deep oven-safe dish with onions, garlic, broth, and seasonings.
3. Cover tightly with a lid or foil and cook for 3-4 hours until fork-tender.

Stovetop simmering works too, though you must monitor the liquid and heat closely.

Reheating Leftovers In Slow Cooker

Leftover pork shoulder steaks retain their flavor beautifully:

• Place the meat in the slow cooker with a splash of broth or sauce.
• Reheat on low for 1-2 hours, ensuring the meat is evenly warmed.
• Avoid high heat as it can dry out the meat or make it stringy.

FAQs

What Is The Best Way To Prepare Pork Shoulder Steaks For A Slow Cooker?

Trim excess fat from the pork shoulder steaks and season them with salt, pepper, and your choice of spices or marinades. Browning the steaks in a hot pan before placing them in the slow cooker can enhance flavor and texture, although it is optional.

How Long Should Pork Shoulder Steaks Cook In A Slow Cooker?

Cook pork shoulder steaks on low for 6-8 hours or on high for 3-4 hours. The exact time may vary depending on the thickness of the steaks and the specific slow cooker model. The meat should be tender and easily shredded when done.

Do I Need To Add Liquid To The Slow Cooker When Cooking Pork Shoulder Steaks?

Yes, adding liquid such as broth, stock, water, or a sauce is recommended to prevent the meat from drying out. Typically, ½ to 1 cup of liquid is sufficient, depending on the number of steaks and slow cooker size.

Can I Cook Frozen Pork Shoulder Steaks In A Slow Cooker?

It is not recommended to cook frozen pork shoulder steaks directly in a slow cooker because they may spend too long in the danger zone (40-140°F) before reaching a safe temperature. Thaw the steaks fully before cooking for safety and even cooking.

What Seasonings Work Best With Pork Shoulder Steaks In A Slow Cooker?

Pork shoulder steaks pair well with garlic, onion, paprika, cumin, rosemary, thyme, and black pepper. Marinades with soy sauce, barbecue sauce, or mustard can also enhance flavor. Slow cooking allows these seasonings to penetrate deeply into the meat.

Should I Sear Pork Shoulder Steaks Before Slow Cooking?

Searing is optional but recommended. Browning the steaks in a hot skillet before slow cooking creates a richer flavor through the Maillard reaction and improves the appearance of the final dish.

Can I Cook Pork Shoulder Steaks With Vegetables In The Slow Cooker?

Yes, adding vegetables such as carrots, onions, potatoes, and celery is common. Place harder vegetables at the bottom of the slow cooker and the pork on top to ensure even cooking and to prevent the meat from sticking to the vegetables.

How Can I Make Pork Shoulder Steaks Tender In A Slow Cooker?

Cook the pork slowly on low heat for several hours to break down connective tissue and collagen. Using a marinade or cooking liquid with acidity, such as tomato sauce or vinegar, can further help tenderize the meat.

Is It Necessary To Cover The Slow Cooker While Cooking Pork Shoulder Steaks?

Yes, always cover the slow cooker with its lid to trap steam and heat, which ensures even cooking and prevents moisture loss. Removing the lid frequently can significantly increase cooking time.

How Do I Store Leftover Pork Shoulder Steaks From A Slow Cooker?

Allow the meat to cool slightly, then store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the meat in portions for up to 2-3 months. Reheat gently to prevent drying out.