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
  • TO SERVE
  • Place a mound of rice into a large bowl and top with the pork goulash
  • TO DRESS
  • Dress with a big dollop of sour cream, chopped parsley and some shaved lemon zest

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes