Toss raw bone-in pork steaks in the slow cooker and 3 simple other ingredients to cook up a meal so mouthwatering your husband will be begging for more!

This 4-ingredient slow cooker pork steak recipe is one of those cozy, old-fashioned Sunday dinners that basically cooks itself while you enjoy the day. You start with raw bone-in pork steaks, toss them straight into the slow cooker, pour over a simple sweet-and-savory sauce, and let the magic happen. It reminds me of the kind of vintage Father’s Day meal our dads and grandpas loved—hearty, saucy, and so tender it practically falls off the bone. With just a few pantry staples, you can have a meal so flavorful your husband will be asking when you’re making it again.

These slow cooker pork steaks are wonderful served over creamy mashed potatoes, egg noodles, or plain white rice to soak up all that glossy red sauce. Add a simple vegetable like buttered green beans, corn on the cob, or a crisp side salad to round things out. If you’re feeding a crowd for Father’s Day, set out some dinner rolls to mop up the juices and maybe a pan of brownies or a fruit crisp for dessert to keep that nostalgic, family-style feel.

Servings: 4

2 to 2 1/2 pounds raw bone-in pork steaks (about 4 medium steaks)

Place the raw bone-in pork steaks in a single layer (or slightly overlapping) in the bottom of a 5- to 6-quart slow cooker. The meat should be resting right on the crock, with the bones visible and plenty of space around them for the sauce.

In a medium bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce until smooth and glossy. The mixture should be a deep, dark red color with a syrupy consistency.

Pour the sauce evenly over the pork steaks, making sure the meat is mostly coated and there is a visible pool of dark red sauce around the steaks in the bottom of the slow cooker.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork steaks are very tender and easily pull away from the bone with a fork.

Once cooked, carefully lift the pork steaks out with a wide spatula or tongs, as they will be very tender. Spoon some of the glossy red sauce from the slow cooker over the top of each steak before serving.

Taste the sauce and, if desired, skim off any excess fat from the surface with a spoon. Serve the pork steaks hot with extra sauce on the side for drizzling.

For picky eaters, you can cut back the Worcestershire sauce to 2 tablespoons and add 2 tablespoons of water to keep the sauce a bit milder and sweeter. If your family likes a little kick, stir in 1 teaspoon of smoked paprika or 1/2 teaspoon of crushed red pepper flakes with the sauce ingredients. For a tangier, more vintage barbecue flavor, replace 1/4 cup of the ketchup with apple cider vinegar. You can also add 1 thinly sliced onion on top of the pork steaks before pouring on the sauce for extra sweetness and texture, though this does add an ingredient beyond the basic four. If you need to stretch the meal, shred the cooked pork off the bones and serve it on hamburger buns like saucy pork sandwiches. For food safety, always start with fully thawed pork steaks, keep the lid on the slow cooker during cooking, and cook until the internal temperature of the pork reaches at least 145°F, though for best tenderness with this recipe, aim for 190–200°F. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.