Slow Cooker Pork Steak with Gravy - Recipes That Crock! (2024)

FAQs

Should pork be covered with liquid in slow cooker? ›

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

Using a low and slow method for smoking pork steak results in the best flavor and texture. Use a dry rub with spices like smoked paprika and cumin mixed with brown sugar.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Though steaks and chops may be used interchangeably in some recipes, these two cuts bring different things to the table. The former is inherently fatty and succulent because it's taken from the shoulder. Meanwhile, the latter tends to be leaner with a milder flavor profile, since it comes from the pig's loin.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily. Here's the thing about slow cooker pork: You can't rush it.

Slow cook the pork 14 to 16 hours.

Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

Heat a heavy-based or non-stick frying pan to around medium heat. Oil the steak on both sides, rub in and season with salt, pepper and anything else you fancy. Put the pork steak in the hot pan. Keep a close eye on it – it should take roughly 6 -7 minutes on each side, depending on the thickness of the steaks.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Here's what happens if you skip the searing step: Less Flavor Depth: Searing meat before slow cooking caramelizes its surface, creating a rich layer of browned flavors known as the Maillard reaction. Skipping this step may result in a less complex flavor profile in your final dish.

What happens if you don't brown meat before slow cooker? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

To ensure even cooking, flip the roast once, preferably halfway through the cooking time. We err on the side of a LOW temp for a longer period of time to create tender, juicy servings. Please note that bottom round roasts DO NOT fall apart during cooking.

Pork is also more cost-effective due to processing which is primarily automated as opposed to beef, which is a more manual process, requiring more labour to carry and handle. In addition, pigs' lower transportation costs contribute to the lower price.

Pork steaks are very versatile and can be cooked via sautéing, grilling or braising. Be careful not to overcook the Pork Steaks (especially since we cut them thin) or they will become dry and tough. Reach 145F, and remove from heat. The meat will be slightly pink, juicy, tender and delicious!

Pork steaks are usually darker in color and have more marbling because of their higher fat content. This marbling contributes to the juiciness and flavor of the steak when cooked.

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.

If there is a layer of skin on the pork, remove this carefully with a sharp knife, then rub the marinade onto the pork. Place in the slow cooker and cook on LOW for 12 hours. Once finished, drain all of the juices from the slow cooker and remove the fat. Shred the pork with two forks into bite-sized chunks.