This Hairy Bikers Slow Cooker Pork Goulash Recipe is a tender and hearty recipe, which is made with pork shoulder and sweet paprika. It’s the perfect family dinner, ready in about 5 hours and 20 minutes.
Hairy Bikers Slow Cooker Pork Goulash Recipe Ingredients
- 1 kg pork (tenderloin or shoulder), cut into bite-sized pieces
- 4 tablespoons all-purpose flour
- Butter or oil for frying
- 1 bell pepper (any color), roughly chopped
- 2 red onions, roughly chopped
- 1 red chili pepper, finely chopped (seeds optional)
- 3 garlic cloves, finely chopped
- 1 can (400g) of chopped tomatoes
- 6 large pieces of canned grilled peppers, roughly chopped
- 2 tablespoons tomato paste
- 50 ml balsamic vinegar
- 500 ml water
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 2 tablespoons paprika powder
- 3 bay leaves
- Few sprigs of fresh thyme
- Salt and pepper to taste
How To Make Hairy Bikers Slow Cooker Pork Goulash
- Prep and Brown the Pork: Season the pork pieces with salt and pepper, then toss them in the flour until lightly coated. Heat a large skillet with butter over medium-high heat. Brown the pork in batches on all sides, then transfer to the slow cooker.
- Sauté the Vegetables: In the same skillet, add a little more butter if needed and sauté the chopped onion and bell pepper for a few minutes until they begin to soften.
- Toast the Spices: Add the paprika powder, chopped garlic, chili pepper, fennel seeds, and cumin seeds to the skillet with the vegetables. Cook for 2 minutes, stirring constantly, until fragrant. Stir in the tomato paste and cook for another 2 minutes.
- Combine in Slow Cooker: Transfer the vegetable and spice mixture to the slow cooker. Add the chopped canned grilled peppers, balsamic vinegar, water, canned tomatoes, bay leaves, and thyme sprigs.
- Slow Cook the Goulash: Season with salt and pepper and stir everything together. Cover and cook on a medium-high setting for at least 5 hours, or until the pork is very tender and the sauce has thickened.
- Serve: Remove the bay leaves and thyme sprigs. Check the seasoning and adjust if necessary. Serve hot.
Recipe Tips
- Why brown the meat first? Searing the floured pork creates a deep, caramelized crust that adds a huge amount of flavor to the final stew. It’s a step that is well worth the effort.
- What cut of pork is best? The recipe suggests pork tenderloin or shoulder. Pork shoulder is an excellent choice for slow cooking as it has more fat and connective tissue, which breaks down over time to become incredibly tender and flavorful.
- How do I control the spice level? The heat in this dish comes from the red chili pepper. To make it milder, be sure to remove all the seeds and white membrane from the chili before chopping. For more heat, leave some or all of them in.
- How do I thicken the goulash? The flour used to coat the pork and the long cooking time should naturally thicken the sauce. If it’s still too thin for your liking, you can remove the lid and cook on HIGH for the last 30 minutes to help it reduce.
What To Serve With Pork Goulash
This rich and savory stew is a hearty meal that pairs perfectly with simple sides to soak up the sauce.
- Plain white rice
- Creamy mashed potatoes
- Cooked egg noodles
- Crusty bread
How To Store Pork Goulash
- Refrigerate: Allow the goulash to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day.
- Freeze: This stew freezes very well. Once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Pork Goulash Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~520 kcal
- Protein: 40g
- Carbohydrates: 25g
- Fat: 28g
- Saturated Fat: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different meat?
Yes, this recipe would also work well with beef chuck steak, following the same method.
Do I have to use all the seeds and spices?
The combination of fennel, cumin, and paprika is key to the goulash’s unique, aromatic flavor. If you don’t have whole seeds, you can use ground versions, but use slightly less as their flavor is more concentrated.
Can I cook this on the stovetop instead of a slow cooker?
Yes. Follow the same steps using a large, heavy-bottomed Dutch oven. After adding all the ingredients, bring it to a simmer, then cover, reduce the heat to low, and let it cook for about 2-3 hours, or until the pork is fall-apart tender.
Hairy Bikers Slow Cooker Pork Goulash Recipe
Description
A rich and aromatic pork stew with peppers and onions, slow-cooked in a savory paprika and balsamic-spiced tomato sauce until meltingly tender.
Ingredients
Instructions
- Coat seasoned pork cubes in flour, then brown in batches in a hot skillet. Transfer to the slow cooker.
- In the same skillet, sauté onions and peppers. Add garlic, chili, and all dry spices; cook for 2 minutes.
- Stir in tomato paste and cook for 2 more minutes. Transfer this mixture to the slow cooker.
- Add canned peppers, balsamic vinegar, water, canned tomatoes, bay leaves, and thyme to the pot.
- Season with salt and pepper and stir to combine.
- Cover and cook on a medium-high setting for at least 5 hours until the pork is tender.
- Remove bay leaves and thyme stems before serving with rice or potatoes.
Notes
- Browning the pork and toasting the spices are key steps for developing deep flavor.
- Pork shoulder will yield a more tender and juicy result than tenderloin due to its higher fat content.
- The sauce will thicken naturally during the long cook time.
- This stew tastes even better the next day, making it great for leftovers.
