Slow Cooker St. Louis BBQ Pork Steaks Tips, FAQ & printable recipe

Tips for success

To add a smoky element, you can stir in a half-teaspoon of smoked paprika or a dash of liquid smoke into the BBQ sauce mixture before pouring it over the pork.

This mimics the flavor of traditional pit-smoked barbecue without needing a smoker. Adjust the amount based on your personal preference for smokiness, as a little goes a long way in a slow cooker.

If you find the dish needs a bit more brightness, a squeeze of fresh lime juice or a sprinkle of chopped fresh cilantro just before serving can lift the heavy flavors of the BBQ sauce. This addition provides a refreshing contrast to the richness of the pork and is an easy way to customize the final presentation for a dinner party or a casual family meal.

Variations

• Spicy BBQ Pork: Add a tablespoon of diced jalapeños or a teaspoon of crushed red pepper flakes to the sauce mixture for a spicy kick that complements the sweetness of the BBQ sauce.
• Root Beer BBQ: Replace the beer with root beer for a classic sweet and savory flavor profile that creates a delicious, sticky glaze on the pork steaks during the long cooking process.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat with a splash of water or extra BBQ sauce until warmed through to 165°F (74°C). Avoid high heat to keep meat tender.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork is cooled to room temperature within 2 hours of cooking before placing it into the fridge to maintain food safety. The sauce can be stored with the pork, which helps keep the meat moist during reheating, preventing it from drying out over time.

This dish is excellent for making ahead, as the flavors often improve after sitting in the refrigerator for a day. You can assemble the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the fridge.

Simply place the insert into the slow cooker base in the morning and turn it on to cook throughout the day, allowing for a hot, ready-to-eat dinner when you arrive home.

Serving ideas

Serve these pork steaks with classic sides that complement the BBQ flavors. Creamy coleslaw, buttery cornbread, or oven-roasted potatoes are all fantastic options that pair well with the tangy, savory sauce.

Because the pork is so tender, it can also be shredded and served on soft slider buns for a quick and casual sandwich option that is always a crowd-pleaser.

Consider serving the pork alongside a crisp green salad or steamed seasonal vegetables to add a bit of color and texture to the plate. The richness of the BBQ sauce pairs beautifully with the freshness of raw vegetables.

For a more substantial meal, a side of macaroni and cheese or baked beans rounds out the plate perfectly, making for a comforting and satisfying dinner experience.

Frequently asked questions

Recipe card

Slow Cooker St. Louis BBQ Pork Steaks

Prep 5 minCook 8 hRest 5 minTotal 8 h 10 minServes 4

Ingredients

• 4 count bone-in pork shoulder steaks
• 1 medium yellow onion, sliced into rings
• 1 tsp garlic powder
• 1 1/2 cups BBQ sauce
• 1/4 cup beer

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

28 g

Fat

22 g

Fiber

1.5 g

Sugar

22 g

Sodium

850 mg

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