Pork steaks simmered in the crockpot with Jamaican jerk seasoning until they’re so tender they fall right off the bone.
3 thick pork shoulder blade steaks (about 2 lbs/1 kg)
1/4 tsp each salt and pepper
1 tbsp vegetable oil
1 cup ketchup
1/4 cup wine vinegar
1 tbsp packed brown sugar
1 tbsp worcestershire sauce
1 tbsp jerk seasoning
Trim fat from steaks. Sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown steaks on both sides. Transfer to crockpot. Drain fat from skillet.
Add 1/4 cup water to skillet, bring to boil, scraping up brown bits from bottom of skillet. Stir in ketchup, vinegar, brown sugar, worcestershire sauce and jerk seasoning. Scrape over steaks.
Cover and cook on low until tender, about 3-4 hours.
Tony’s sister gave me this very yummy jerk seasoning from her trip to Jamaica:
I was worried it might be spicy, but she gave me the mild version and it really is mild. I often use it as a marinade on chicken and it’s amazing. I never thought to use it on pork though until I saw this recipe. Turns out it works wonderfully on pork too! It had a really great flavour to it. Only problem was that I forgot to trim the fat off the steaks first and I also took a short-cut and didn’t brown the steak first to release some of the fat into the pan. That was a big mistake. There was a heavy layer of fat floating on the top of the crockpot by the time it was done cooking. I tried to skim off as much as I could but couldn’t get it all. It was still tasty but a little greasy due to my oversight.
The bonus to this recipe is that the leftovers make great pulled pork sandwiches. Just reheat the meat, pull it apart with a fork (which is really easy to do because it’s so tender), and put it inside a lightly toasted hamburger bun. Yummy!
Recipe from: Canadian Living, The Slow Cooker Collection