Paprika Pork Goulash


Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Add a splash of oil to a suitable sized frying pan and brown the pork on all sides, place into your Crock-Pot bowl.

Add the onions, chilli, paprika, caraway seeds, marjoram or oregano to the frying pan and cook gently for approx 10 mins. Add the sliced peppers, the grilled peppers the tomatoes, vinegar and stock, stir well then pour the mixture over the pork.

Cook on Low for 6-7 hours or High for 5-6 hours.
You’ll know when the meat is cooked as it will be tender and it will break up easily when pulled apart with two forks.

Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, tear or break the meat up and serve the goulash in a big dish or bowl, serve with some steamed rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and serve.

Cooking Time

Low for 6-7 hours or High for 5-6 hours




  • 1.5-2kg pork shoulder off the bone, in one piece, skin off, fat left on
  • salt
  • freshly ground black pepper
  • olive oil
  • 1 large red onion, peeled & finely sliced fresh red chillies, deseeded & finely sliced
  • 2 tbsp heaped (generously) mild smoked paprika, plus a little extra for serving
  • 2tsp ground caraway seeds
  • 1 small bunch fresh majoram or oregano, leaves picked
  • 1 red pepper, deseeded & diced
  • 1 green pepper, deseeded & diced
  • 280g jarred grilled red peppers, drained peeled & chopped
  • 400g chopped tomatoes
  • 200ml vegetable stock
  • 3tbsp red wine vinegar

For the Soured Cream

  • 142ml soured cream
  • 1 lemon, zest of
  • 1 small bunch freah flat-leaf parsley, chopped

To Serve

  • steamed rice
  • chopped parsley