Toss raw pork shoulder steaks in the slow cooker with 4 simple pantry additions and you'll get a meal so delicious your family will be begging for more this holiday weekend.

This 5-ingredient slow cooker Memorial Day BBQ pork shoulder steak recipe is exactly what I reach for when I want big cookout flavor without hovering over the grill all day. You literally toss raw, marbled pork shoulder steaks into the slow cooker, pour in four simple pantry staples, and let low heat do all the work while you enjoy the long weekend. The result is tender, saucy, slightly smoky BBQ-style pork that tastes like it cooked low and slow in a smoker, but came straight from your trusty crockpot.

Serve these slow cooker BBQ pork shoulder steaks right in their sauce, spooned over soft sandwich buns, piled onto a platter with the extra juices on the side, or sliced alongside classic cookout sides. They’re especially good with creamy coleslaw, corn on the cob, potato salad, baked beans, or a simple green salad. For a lighter option, tuck the pork into lettuce wraps or serve over cauliflower rice. A crisp, cold drink and some grilled veggies or watermelon on the side make this feel like a full Memorial Day spread with almost no effort.

Servings: 6

3 pounds raw pork shoulder steaks, about 1-inch thick, excess surface moisture patted dry

Place the raw pork shoulder steaks in a single, even layer at the bottom of your slow cooker insert. It’s okay if they overlap slightly, but try to keep most of the meat in contact with the bottom so it cooks evenly and soaks up the sauce.

In a medium bowl or large measuring cup, whisk together the barbecue sauce, water, brown sugar, and Worcestershire sauce until the sugar is mostly dissolved and the mixture looks smooth and pourable.

Pour the BBQ sauce mixture evenly over the pork shoulder steaks in the slow cooker, making sure all the meat is coated. Use tongs to gently flip the steaks once so both sides are covered in sauce.

Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork shoulder steaks are very tender and easily pull apart with a fork. Avoid lifting the lid more than once or twice so the heat stays consistent.

Once the pork is tender, taste the sauce and adjust if needed, adding a splash more barbecue sauce for extra tang or a pinch of brown sugar for more sweetness. If you prefer a slightly thicker sauce, turn the slow cooker to HIGH, prop the lid open slightly with a wooden spoon, and let it cook for 15 to 20 minutes to reduce.

Serve the pork shoulder steaks whole with the sauce spooned over the top, or use two forks to gently pull the meat into large chunks right in the slow cooker and toss with the surrounding juices before serving.

For a bit of heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the BBQ sauce mixture before pouring it over the pork. If you like a smokier flavor, add 1/2 teaspoon of smoked paprika to the sauce, or use a smoky-style bottled barbecue sauce. To keep things on the sweeter side for kids, use a honey or brown sugar BBQ sauce and skip any spicy additions. You can also slice the cooked pork shoulder steaks and pile them onto toasted buns for easy sandwiches, or shred the meat fully for pulled pork-style sliders. For a slightly leaner option, trim any large visible pieces of fat from the edges of the pork shoulder steaks before cooking, but leave some marbling so the meat stays moist. If you need to prep ahead, you can place the raw pork and the mixed sauce in the slow cooker insert the night before, cover, and refrigerate; in the morning, set the insert into the base and start cooking (always move directly from fridge to cooker and add 30 minutes to the total time if needed). Food safety tips: Always start with fully thawed pork shoulder steaks—never cook from frozen in the slow cooker, as the meat can stay too long in the temperature “danger zone.” Cook until the internal temperature of the pork reaches at least 145°F, though for shoulder steaks, cooking to a higher temp until very tender is ideal. Refrigerate leftovers within 2 hours of cooking, store in an airtight container for up to 3 to 4 days, and reheat to at least 165°F before serving.