This makes a really hearty and spicy goulash that is half way between a chilli and pulled pork. The slow cooking makes the pork very tender so that it can be shredded and mixed into the rich chilli and tomato sauce. This recipe makes enough for about 6-8 people.
2kg Pork shoulder, off the bone, skin off
2 Red onions, finely sliced
2 Red chillies, finely sliced
2 tbs Smoked paprika
2 tsp Caraway seeds
5 Peppers, mixed colours, sliced
1 jar Grilled peppers (approx. 300g)
400g Tin of plum tomatoes
4 tbs Red wine vinegar
Fresh oregano leaves
Fresh flat leaf parsley
Salt and black pepper
Preparation and cooking
Get yourself a large oven safe deep pan / saucepan with a lid and place on a high heat on the cooker with a little olive oil. Score the pork in a criss-cross pattern all the way through the fat to the meat (to allow the fat to render out when cooking). Generously season the meat with salt and pepper, and then place the pork in the pan, fat side down. Brown the meat all over, for approx. 15 minutes, then remove the pork from the pan.
Turn down the heat in the pan to medium and add the onions, chilli, paprika, caraway seeds, fresh oregano and a good pinch of salt and black pepper. Cook for approx. 10 minutes then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pan, give everything a shake, then pour in enough water to just cover the meat. Add the vinegar, and cover the pan, and bring to a slow boil. Preheat the oven to 180°C, and then place the covered pan into the oven for approx. 3 hours. The meat will be cooked when it falls apart easily.
Serve in a bowl with a spoonful of sour cream and some of the chopped parsley.