Slow Cooker Brown Sugar Bourbon Pork Steaks Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and placed on a stable, heat-resistant surface. Gather all ingredients, including the pork steaks, onions, brown sugar, bourbon, and broth. Slice the yellow onion into rings of consistent thickness to ensure they cook evenly.

Pat the pork steaks dry with paper towels to remove excess surface moisture, which helps the flavors adhere better during the cooking process. Have all measuring tools ready to ensure the ratios of the glaze ingredients are accurate before beginning the assembly.

Instructions

Layering the Ingredients

1. 1Assemble the Ingredients
   Place the raw bone-in pork steaks into the bottom of the slow cooker, overlapping them slightly if necessary to ensure they fit evenly. Layer the sliced onion rings directly over the pork steaks to provide a base of moisture and flavor during the braising process.
   Look for The pork steaks should be arranged in a single or slightly overlapping layer.
   Tip Pat the pork steaks dry with paper towels before adding them to the slow cooker to improve the texture.

At the end of this phase, the pork steaks should be neatly arranged in the slow cooker with a generous layer of onion rings on top. The ingredients should look organized, creating a stable base for the liquids to be added. Check that the steaks are not clumped together to ensure even heat distribution once the slow cooker is activated.

Adding Seasonings and Braising Liquid

2. 2Season and Add Liquids
   Evenly sprinkle the brown sugar over the layered onions and pork. Pour the bourbon and chicken broth over the top of the ingredients, ensuring the liquid reaches the bottom of the slow cooker to facilitate even braising throughout the cooking cycle.
   Look for Ensure the brown sugar is distributed evenly to create a consistent glaze.
   Tip Use a small ramekin to control the distribution of the brown sugar over the meat.

The pork, onions, and sweeteners should be evenly coated with the bourbon and broth mixture. The brown sugar should be distributed across the surface, preparing it to dissolve and caramelize during the cooking process.

Ensure the liquid has settled at the bottom, creating a consistent environment for the braising to occur once the lid is secured and the heat is turned on.

Slow Cooking to Perfection

3. 3Slow Cook and Serve
   Cover and cook on low for 6 hours. Check that the pork reaches an internal temperature of 145°F (63°C). Once done, remove the steaks and let them rest for at least 3 minutes before serving with the accumulated sauce and softened onions.
   Look for The pork should be tender and easily pierced with a fork, with a thick, syrupy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the pork and simmer the liquid on the stovetop for a few minutes to thicken.

After the cooking time, the pork should be tender and fully cooked through. The liquid in the slow cooker should have transformed into a rich, dark glaze with the onions softened and infused with the bourbon and brown sugar. Verify the internal temperature of the pork before turning off the heat, then allow the meat to rest to ensure the best possible texture and flavor.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the pork from cooking evenly and result in excess liquid that dilutes the sauce. Ensure the steaks are arranged in a single layer or only slightly overlapping.

Another error is failing to allow the meat to rest after cooking, which is crucial for retaining juices. Finally, do not lift the lid repeatedly during the cooking process, as this releases heat and moisture, significantly increasing the time needed for the pork to reach the desired internal temperature.

How to tell it’s done

The pork steaks are finished when they reach an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the meat, avoiding the bone. The texture should be fork-tender, meaning the meat pulls away from the bone with very little resistance.

The sauce should be reduced to a thick, syrupy consistency that coats the back of a spoon, and the onions should be soft and translucent, having absorbed the savory bourbon and brown sugar glaze.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest