Slow Cooker Brown Sugar Bourbon Pork Steaks Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, sear the pork steaks in a hot skillet for two minutes per side before placing them into the slow cooker. This step adds a layer of caramelized flavor to the exterior of the meat that cannot be achieved by slow cooking alone. While not strictly necessary, it significantly elevates the final dish, especially for special occasions or when time permits.

If the sauce remains too thin after the cooking process, carefully remove the pork steaks and transfer the liquid to a small saucepan. Simmer over medium-high heat for five to ten minutes until the sauce thickens to your preference.

This concentrated glaze can then be drizzled back over the pork just before serving, ensuring every bite is coated in the sweet and savory bourbon mixture.

Variations

• Spicy Bourbon Pork: Add one teaspoon of crushed red pepper flakes or a dash of hot sauce to the liquid mixture before cooking for a subtle, spicy kick that balances the sweetness of the brown sugar.
• Garlic Herb Pork: Incorporate four cloves of minced garlic and a tablespoon of fresh thyme leaves to the slow cooker during the assembly phase for an aromatic and savory herbal twist on the classic recipe.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure leftovers are cooled to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a microwave-safe dish or a saucepan over low heat until the internal temperature reaches 165°F (74°C). Add water if the sauce is too thick.

Store any leftover pork steaks and sauce in an airtight container in the refrigerator for up to three days. Ensure the meat is completely cooled within two hours after cooking before placing it in the fridge to maintain food safety and quality.

When storing, keep the pork submerged in the sauce to prevent it from drying out, which helps maintain the tender texture of the meat during subsequent reheating.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. Prepare the dish as instructed, then allow it to cool completely before storing.

When ready to serve, reheat the pork gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has become too thick during storage. The onions will continue to soften, making the final result even more flavorful.

Serving ideas

Serve the pork steaks hot, directly from the slow cooker or arranged on a platter. Spoon a generous amount of the caramelized onions and the bourbon glaze over each steak to ensure they remain moist and flavorful. This dish pairs exceptionally well with sides that can soak up the extra sauce, such as creamy mashed potatoes, steamed green beans, or crusty bread for dipping.

Consider serving the pork alongside a fresh, crisp green salad to provide a bright contrast to the rich, sweet, and savory profile of the meat. A simple side of roasted root vegetables also complements the rustic, comforting nature of this slow-cooked meal.

Ensure each portion includes plenty of the onions and glaze, as these are the highlight of the dish and provide the essential depth of flavor that defines this recipe.

Frequently asked questions

Recipe card

Slow Cooker Brown Sugar Bourbon Pork Steaks

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in pork steaks
• 1 large yellow onion, sliced into rings
• 1/2 cup brown sugar
• 1/4 cup bourbon whiskey
• 1/2 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

24 g

Fiber

0.5 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.