Paprika Pork Goulash

Cook time

8 hours




  • 1kg boneless pork shoulder, rind removed
  • Salt and black pepper
  • Olive Oil
  • 1 red onion , peeled and finely sliced
  • 2 fresh red chillies
  • 2 tbsp mild smoked paprika , plus a little extra for serving
  • 2 tsp ground caraway seeds
  • 1 small bunch fresh marjoram or oregano , leaves picked
  • 1 red capsicum, deseeded and diced
  • 1 green capsicum, deseeded and diced
  • 280g jarred grilled red capsicum, drained peeled and chopped
  • 400g chopped tomatoes
  • 200ml vegetable stock
  • 3 tablespoons red wine vinegar
  • 142ml soured cream
  • 1 lemon zest
  • 1 small bunch fresh flat-leaf parsley, chopped



  • Step 1Season the pork 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 the removable bowl.
  • Step 2Add the onions, chilli, paprika, caraway seeds, marjoram or oregano to the frying pan and cook gently for approx 10 mins. Add the sliced capsicum, the grilled capsicum the tomatoes, vinegar and stock, stir well then pour the mixture over the pork.
  • Step 3 Cook on LOW for 8-10 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.
  • Step 4 Stir the sour 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 sour cream. Sprinkle with the rest of the chopped parsley and serve.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200


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