How to make it

  • Score the pork shoulder and season with salt and pepper
  • Place skin side down into a large pot, to render the fat down on medium high heat
  • Once the fat is rendered from the pork, take the pork out and rest it
  • Add the capsicums to the pan with the paprika, caraway seeds, spanish onions, smoked peppers, fresh marjoram/oregano and the tinned tomatoes
  • Saute briefly, mixing well to combine flavours
  • Once softened, remove from pan and set aside, briefly
  • Add the pork back into the pot and cover with the sauteed vegetable and herb mix
  • Add 4 tablespoons of red wine vinegar, cover and put into a 180deg C oven for 2 hours or until the pork falls apart
  • While the pork is cooking, steam the basmati rice
  • Place a mound of rice into a large bowl and top with the pork goulash
  • Dress with a big dollop of sour cream, chopped parsley and some shaved lemon zest

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