Slow Cooker St. Louis BBQ Pork Steaks Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready to go. Peel and slice the yellow onion into even rings.

If you are using a slow cooker that requires a liner for easier cleanup, insert it now. Measure out the BBQ sauce and beer, and have your garlic powder nearby.

Ensure the pork steaks are thawed if they were frozen. While the prep time is minimal, having everything organized allows you to assemble the slow cooker in under five minutes, making this a truly convenient option for any schedule.

Instructions

Initial Assembly

1. 1Assemble the Ingredients
   Place the bone-in pork shoulder steaks into the bottom of the slow cooker, overlapping them slightly to ensure they fit. Layer the onion rings evenly over the surface of the pork.
   Look for The pork should be arranged in an even, overlapping layer at the bottom of the slow cooker insert.
   Tip If the steaks are very large, trim any excess fat from the edges before placing them in the cooker.

The pork steaks are layered at the base of the slow cooker, topped with a generous layer of onion rings. Everything is prepared to receive the liquid, ensuring a stable foundation for the long, slow braise that will follow over the next several hours.

Seasoning and Braising

2. 2Season and Sauce
   Sprinkle the garlic powder over the onions and pork. In a measuring cup, whisk together the BBQ sauce and beer, then pour the mixture over the contents of the slow cooker, ensuring everything is well-coated.
   Look for The sauce should cover the pork and onions completely, creating a braising liquid at the bottom.
   Tip Ensure the beer is fully incorporated into the BBQ sauce before pouring to create a uniform flavor profile.

The garlic powder is evenly distributed, and the BBQ-beer mixture has been poured over the top. The ingredients are now submerged, setting the stage for the flavors to meld together as the slow cooker begins to build heat and pressure.

Cooking and Finishing

3. 3Slow Cook and Serve
   Cover and cook on low for 8 hours or on high for 4 hours. Once cooked, check that the pork has reached an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving with the soft onions and thickened sauce.
   Look for The pork should be fork-tender and the sauce should be thick and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a thicker sauce, remove the pork and reduce the liquid in a saucepan over medium heat for several minutes.

The pork is now fork-tender, having reached a safe internal temperature of 145°F (63°C). The sauce has thickened, the onions have softened, and the dish is ready to be served hot, with the meat having rested to ensure the perfect, juicy texture.

Common mistakes

A common mistake is using a sauce that is too thin, which can result in a watery dish. If you find the sauce is too thin after cooking, transfer it to a saucepan and reduce it over medium-high heat until it reaches your desired consistency.

Another error is overcrowding the slow cooker too much, which can prevent even cooking. Arrange the steaks in an overlapping pattern to ensure the heat circulates effectively, and avoid lifting the lid during the cooking process, as this releases heat and moisture.

How to tell it’s done

The pork is done when it is fork-tender, meaning a fork can easily pierce the meat and pull it apart with minimal resistance. Use a meat thermometer to ensure the thickest part of the steak reaches an internal temperature of at least 145°F (63°C).

The onions should be completely soft and translucent, having absorbed the savory juices from the pork and the tangy BBQ sauce. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute for maximum tenderness.

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