Slow Cooker Pork Steaks in Creamy Mushroom Gravy Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Prepare the pork steaks by patting them dry with paper towels, which helps the seasonings adhere better to the surface.

Have your garlic powder and black pepper measured out in a small ramekin to make the assembly process efficient. Finally, ensure you have a clean serving plate ready to receive the cooked steaks once they are finished, as the meat will be quite tender and should be handled with care.

Instructions

Preparation and layering

1. 1Layering the ingredients
   Place the pork shoulder steaks into the slow cooker insert, overlapping them slightly if necessary to fit. Sprinkle the garlic powder and black pepper evenly over the meat, then add the sliced mushrooms. Spoon the condensed cream of mushroom soup over the top to cover the ingredients.
   Look for The ingredients should be layered with the soup covering the mushrooms and seasoning.
   Tip Ensure the pork steaks are arranged in a single layer or slightly overlapped for even cooking throughout the slow cooker.

The pork steaks should be neatly arranged in the slow cooker with the seasoning and mushrooms evenly distributed. The soup should be spooned over the top, creating a consistent layer that will melt into a sauce as the cooker heats up. Ensure the lid is securely placed on the unit before starting the cooking cycle, as this seal is essential for maintaining the proper environment for the meat to tenderize.

Slow cooking cycle

2. 2Slow cooking the pork
   Cover the slow cooker with its lid and cook on the low setting for approximately 6 hours. This slow, moist heat allows the connective tissue in the pork shoulder steaks to break down, resulting in a tender texture.
   Look for The pork should be very tender and easily pierced with a fork when finished.
   Tip Avoid lifting the lid during the first few hours of cooking to maintain a consistent internal temperature.

During the cooking phase, you should notice a pleasant, savory aroma beginning to fill the kitchen. The mushrooms will have softened significantly, and the soup will have thinned into a rich, creamy gravy that coats the pork.

The meat itself will begin to shrink slightly as the fat renders and the connective tissues break down, indicating that the slow, steady heat is effectively performing its task of tenderizing the pork.

Final assembly

3. 3Finishing and serving
   Once the cooking time is complete, verify that the pork has reached an internal temperature of at least 145°F (63°C). Remove the steaks from the slow cooker and let them rest on a plate for at least 3 minutes before serving. Stir the mushroom gravy to incorporate any juices before spooning it generously over the meat.
   Look for The sauce should be thick and creamy, and the meat should be opaque throughout.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is crucial for redistributing the juices, ensuring every bite is succulent and flavorful.

At the end of the cooking, the pork should be incredibly tender, with a deep, savory flavor. The gravy will have thickened slightly and appear glossy and smooth. After resting the meat, it should be succulent and easy to slice or pull apart. Ensure the sauce is stirred thoroughly before serving to combine the mushroom bits and the rich, creamy juices into a cohesive, flavorful topping for the steaks.

Common mistakes

A common mistake is using a setting that is too high, which can cause the pork to toughen rather than become tender. Always stick to the low setting for the best texture.

Another error is over-crowding the slow cooker; while some overlap is fine, ensure there is enough space for the steam to circulate. Finally, failing to let the meat rest after cooking can lead to a loss of natural juices, making the pork feel drier than it actually is.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C). You can check this by inserting a meat thermometer into the thickest part of the steak, avoiding the bone.

At this stage, the meat should be opaque throughout, tender enough to be cut with a fork, and easily pull away from the bone. The gravy should be thick, creamy, and have a rich, savory aroma that signifies the flavors have fully melded.

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