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one broad tender bone-in pork shoulder steak on an ordinary plate partly covered with chunky red tomato sauce, halved green olives and small capers, with no bell peppers, shredded meat or garnish
Rachel Kim

Crockpot Pork Steaks

Pork shoulder steaks make a substantial slow-cooker supper in a tomato sauce with olives, capers and basil, rather than another brown gravy or barbecue coating. Brown their broad surfaces before layering them loosely in the crock. The sauce should stay chunky enough to show the tomatoes and olives, and the steaks should remain intact when they reach the plate. Use a wide spatula instead of tongs to lift them, especially around the blade bone, where tender meat can come away in pieces if you pull from one end.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork shoulder steaks 3/4 to 1 inch thick, about 3 lbs total
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1/3 cup dry white wine
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/3 cup pitted green olives halved
  • 1 tbsp drained capers

Method
 

  1. Season pork steaks with salt and pepper. Heat oil in a large skillet over medium-high heat and brown steaks for 2 minutes per side in 2 batches; transfer to a 6-quart slow cooker.
  2. Cook onion in the skillet for 5 minutes, add garlic for 30 seconds, then wine and scrape the browned bits. Stir in tomatoes, basil and oregano and pour over the steaks.
  3. Cover and cook on low for 6 to 7 hours until fork-tender and at least 145°F, usually near 190°F for these shoulder steaks.
  4. Lift steaks carefully to a platter and rest for at least 3 minutes. Stir olives and capers into the sauce; if watery, simmer the sauce in a saucepan for 5 to 10 minutes before serving.
  5. Spoon the chunky tomato-olive sauce around each intact steak and serve.