Slow Cooker Pork Steak Recipe

Slow Cooker Bacon-Wrapped Pork Steak Sunday Roast. There is something very satisfying about a plate like this — juicy bacon-wrapped slow cooker pork steak glazed in a rich gravy, with golden roast potatoes, sweet glazed carrots, bright peas, soft cauliflower, creamy mashed potato, and a puffed Yorkshire pudding full of sauce. This is Sunday dinner done right, and the star is that slow-cooked pork steak that almost falls apart when you cut it.

This slow-cooker pork steak is wrapped in bacon and cooked until very tender. Finished under the grill, it gets a sticky, golden crust. Serve it with roast potatoes, glazed carrots, peas, cauliflower, creamy mash, and a puffed Yorkshire pudding. A warm, comforting Sunday meal everyone will love.

Servings: 4

Ingredients

• 4 pork shoulder steaks (about 170–200 g each)

• 8–12 rashers smoked streaky bacon (2–3 per steak)

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp Dijon mustard

• 1 large onion, sliced into rings

• 1/2 cup (120 ml) chicken or pork stock

• 1 tbsp Worcestershire sauce

Gravy

• Cooking juices from slow cooker

• Mix 1 spoon of cornstarch with 2 spoons of cold water until it is smooth. Stir until there are no lumps

• 1 tsp Worcestershire sauce

• Salt and pepper to taste

• 1/2 tsp browning sauce (optional)

Roast Potatoes

• 900 g Maris Piper or Rooster potatoes, peeled and quartered

• 3 tbsp goose fat, lard, or vegetable oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic granules

Glazed Carrots

• Peel 4 big carrots and slice them into thick pieces

• 1 tbsp butter

• 1 tbsp honey or brown sugar

• Salt and pepper to taste

• Splash of water

Cauliflower

• 1 medium cauliflower, broken into large florets

• Salt for cooking water

• 1 tbsp butter

Garden Peas

• 200 g frozen garden peas

• 1 tbsp butter

• Salt and pepper to taste

Mashed Potato

• 680 g floury potatoes, peeled and chopped

• 3 tbsp butter

• 1/4 cup (60 ml) warm whole milk

• Salt and white pepper to taste

Yorkshire Puddings (makes 6–8)

• 1 cup (130 g) plain flour

• 3 large eggs

• 1 cup (240 ml) whole milk

• 1/4 tsp salt

• Vegetable oil or lard for the tin

Slow Cooker Pork Steak: Directions

1. Pat the pork steaks dry with paper towels. Mix garlic powder, onion powder, smoked paprika, thyme, sage, salt, and pepper in a small bowl. Rub this spice mix over both sides of each steak.

2. Spread a thin layer of Dijon mustard on top of each seasoned steak.

3. Wrap each steak with 2–3 bacon rashers so the bacon covers the meat and tucks under to stay in place.

4. Pour olive oil into a large pan and heat it over high heat. Sear the bacon-wrapped steaks 2 minutes per side until the bacon is lightly golden. This step is optional but adds flavor.

5. Lay the sliced onion rings in the bottom of the slow cooker to make a bed. Place the wrapped steaks on top with the bacon-side up.

6. Mix the stock and Worcestershire sauce and pour it around the sides of the pork (not over the top).

7. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the pork is very tender and the bacon is cooked.

8. When cooked, move the steaks to a foil-lined tray and grill (broil) for 3–5 minutes until the bacon crisps and caramelizes.

9. Make the gravy by straining the slow-cooker juices into a saucepan. Heat, add the cornstarch slurry and Worcestershire, and whisk until thick. Season with salt, pepper, and browning sauce if using.

10. Parboil potatoes in salted water 8–10 minutes until edges soften. Drain, let steam-dry 2 minutes, then shake to roughen the edges.

11. Preheat oven to 220°C (425°F). Heat fat in a roasting tin 5 minutes until hot. Add potatoes, turn to coat, and roast 40–45 minutes, turning halfway, until golden and crispy.

12. Cook carrots in a pan with a splash of water, covered, for 8 minutes until just tender. Drain, add butter, honey, salt, and pepper, and toss 2–3 minutes until glossy.

13. Boil cauliflower florets in salted water 6–8 minutes until tender. Drain, toss with butter, and season.

14. Cook peas in boiling salted water 2–3 minutes. Drain, toss with butter, salt, and pepper.

15. Boil mash potatoes in salted water 15–18 minutes until soft. Drain the cooked carrots. Add butter and warm milk, then mash everything until it is soft and creamy. Season with salt and white pepper.

16. Make Yorkshire pudding batter by whisking flour, eggs, milk, and salt until smooth. Rest batter at room temperature 30 minutes.

17. Heat a muffin tin with a little oil or lard in the oven at 220°C (425°F) for 8–10 minutes until the fat is very hot. Pour batter halfway into each cup and bake 20–25 minutes without opening the door until puffed and golden.

18. To serve, put a bacon-wrapped pork steak on each plate, add roast potatoes, glazed carrots, peas, cauliflower, mashed potato, and a Yorkshire pudding. Pour gravy over everything and serve hot.

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