Serves 18
295 min
Pot-Roast Pork Goulash with Potatoes & Greens
Recipe GLPRf980661b31c907
A hearty, slow-cooked pork goulash featuring a tender bone-in pork shoulder braised with caramelized onions, smoked paprika, and caraway seeds, enriched with tomatoes and roasted red peppers. Waxy potatoes and tender cabbage are added near the end, creating a complete one-pot meal that's naturally gluten-free and finished with a dollop of soured cream.
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Ingredients
2 tbsp olive oil
1.5 to 2 kg pork shoulder, boned and rolled
2 medium onions, sliced
2 tbsp smoked paprika
1 tsp caraway seeds
1 red chilli, finely chopped
1 (400 g) can chopped tomatoes
1 red bell pepper, deseeded and cut into wedges
1.5 kg potatoes, cut into quarters
1 green cabbage, finely sliced
400 ml water
3 tbsp water (for cabbage)
Soured cream, to serve
Directions
Preheat the oven to 160°C (140°C fan/gas mark 3). Heat 1 tbsp of olive oil in a large, deep casserole dish with a lid over medium-high heat. Once the oil is hot, place the pork shoulder in the pan and brown it on all sides, turning occasionally, until deeply golden all over—this should take about 10 minutes. Remove the pork and set aside on a clean plate. Pour away any excess fat from the pan, leaving about 1 tbsp of oil and browned bits.
Add the sliced onions to the same pan and cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 5 minutes. Sprinkle the smoked paprika, caraway seeds, and finely chopped red chilli into the pan, stirring constantly for about 30 seconds until fragrant.
Pour the canned chopped tomatoes into the pan along with 400 ml of water, stirring to combine. Add the red bell pepper wedges and stir. Return the browned pork shoulder to the casserole, nestling it among the vegetables. Cover the casserole tightly with its lid and transfer to the preheated oven.
Braise the pork in the covered casserole for 3 hours at 160°C. After 3 hours, remove the lid and continue cooking, uncovered, for an additional 30 minutes until the pork is very tender and easily pierced with a fork.
While the pork is finishing, cut the potatoes into quarters and place them in a large pot of salted boiling water. Cook for approximately 15 minutes until completely tender when pierced with a knife. Drain well.
Stir the drained potatoes into the hot casserole with the pork and sauce. Let everything cook together for 5 minutes to allow the potatoes to absorb some of the braising liquid. If the sauce appears too thin and watery, remove the pork to a cutting board and place the uncovered casserole on the stovetop over medium-high heat, boiling the sauce hard for 5 minutes to reduce and thicken it.
Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the finely sliced cabbage and cook for 1 minute, stirring to coat with oil. Pour 3 tbsp of water over the cabbage, cover the pan with a lid, and reduce the heat to medium. Cook for about 10 minutes until the cabbage is tender and wilted.
Slice the braised pork shoulder into serving portions. Divide the pork, sauce, potatoes, and cooked cabbage among serving bowls or plates. Top each serving with a generous dollop of soured cream and serve hot.
