Hairy Bikers Slow Cooker Pork Goulash Recipe

This slow cooker pork goulash recipe is made with tender pork shoulder, sweet paprika, roasted peppers, balsamic vinegar and fennel seeds, all slow-cooked in a rich tomato sauce. The result is a deeply savoury stew where the pork falls apart at the touch of a fork. It takes about 5 hours in the slow cooker and serves 6.

I make this on a Sunday morning, set it going and forget about it — by evening the whole house smells incredible and dinner is sorted.

Hairy Bikers Slow Cooker Pork Goulash Recipe Ingredients

• 1kg pork shoulder, cut into bite-sized pieces
• 4 tablespoons plain flour
• Butter or oil for frying
• 1 pepper (any colour), roughly chopped
• 2 red onions, roughly chopped
• 1 red chilli pepper, finely chopped (seeds optional)
• 3 garlic cloves, finely chopped
• 400g tin chopped tomatoes
• 6 large pieces tinned grilled peppers, roughly chopped
• 2 tablespoons tomato purée
• 50ml balsamic vinegar
• 500ml water
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 2 tablespoons paprika
• 3 bay leaves
• Few sprigs of fresh thyme
• Salt and pepper to taste

How To Make Slow Cooker Pork Goulash

1. Brown the pork. Season the pork pieces with salt and pepper, then toss in the plain flour until lightly coated. Heat a large frying pan with butter over medium-high heat and brown the pork in batches on all sides. Transfer to the slow cooker.
2. Soften the vegetables. Add a little more butter to the same pan if needed. Sauté the chopped onion and pepper for a few minutes until they begin to soften.
3. Toast the spices. Add the paprika, garlic, chilli, fennel seeds and cumin seeds to the pan. Cook for 2 minutes, stirring constantly, until fragrant. Stir in the tomato purée and cook for another 2 minutes.
4. Build the slow cooker. Transfer the vegetable and spice mixture to the slow cooker. Add the tinned grilled peppers, balsamic vinegar, water, tinned tomatoes, bay leaves and thyme sprigs.
5. Cook low and slow. Season with salt and pepper and stir everything together. Cover and cook on medium-high for at least 5 hours, or until the pork is very tender and the sauce has thickened.
6. Serve. Remove the bay leaves and thyme sprigs. Check the seasoning and serve hot with your choice of side.

What Is the Secret to a Perfect Pork Goulash?

• Always brown the pork first: searing the floured pork creates a deep, caramelised crust that builds huge flavour in the final stew. Do not skip this step.
• Use pork shoulder, not tenderloin: shoulder has more fat and connective tissue that breaks down during the long cook, giving you tender, pull-apart meat. Tenderloin will dry out. If you prefer a traditional beef version, the Hairy Bikers goulash soup uses beef shin slow-simmered in a paprika broth.
• Control the heat with the chilli: remove all the seeds and white membrane for a mild stew, or leave some in if you like it spicier.
• Thicken at the end if needed: the flour coating and long cook time should thicken the sauce naturally. If it is still too thin, remove the lid and cook on high for the last 30 minutes.

What Should You Serve on the Side?

Creamy mashed potatoes are the best match — they soak up the rich paprika sauce beautifully. Egg noodles are another classic pairing, or keep it simple with crusty bread for mopping up every last drop.

Plain white rice also works well if you want something lighter. If you enjoy paprika-based dishes, the Hairy Bikers paprika chicken uses a similar spice base with a completely different protein.

Does This Reheat Well?

This goulash actually tastes better the next day once the flavours have had time to settle. Let it cool completely, transfer to an airtight container and keep in the fridge for up to 3 days.

It also freezes brilliantly for up to 3 months. Thaw overnight in the fridge before reheating gently on the hob.

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 beef instead of pork? Yes, beef chuck steak works well with the same method and cooking time. Cut it into bite-sized pieces and brown it the same way.

Can I add potatoes to this goulash? Yes, add waxy potatoes like Charlotte or Maris Piper in the last 2 hours of cooking. They hold their shape better than floury varieties.

Can I make this in the oven instead of a slow cooker? Yes. Use a heavy-bottomed Dutch oven, bring everything to a simmer on the hob, then cover and cook at 160°C (140°C Fan) for 2–3 hours.

Can goulash be made with pork? Absolutely. Pork shoulder is traditional in many Czech and Austrian goulash recipes and gives a slightly sweeter, richer flavour than beef.

What are the four main ingredients in goulash? Meat, onions, paprika and tomatoes. Everything else adds depth but those four form the backbone.

How does the Hairy Bikers pork goulash compare to Jamie Oliver’s? The Hairy Bikers version uses fennel seeds, cumin and balsamic vinegar for a distinctive depth. Jamie Oliver’s leans more towards chile peppers and a simpler spice base.

You May Also Like:

• Hairy Bikers Paprika Chicken Recipe
• Hairy Bikers Goulash Soup Recipe
• Hairy Bikers Beef Stew and Dumplings Recipe

Hairy Bikers Slow Cooker Pork Goulash Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:Hungaruan Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:5 hours Rest time: minutesTotal time:5 hours 20 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:520 kcal Best Season:Available

Description

This slow cooker pork goulash recipe is made with tender pork shoulder, sweet paprika, roasted peppers and balsamic vinegar, slow-cooked for 5 hours until fall-apart soft.

Ingredients

• 1 kg pork shoulder or tenderloin, cubed
• 4 tbsp flour
• 2 red onions & 1 bell pepper, chopped
• 1 red chili & 3 cloves garlic, chopped
• 400g can chopped tomatoes & 6 pieces canned grilled peppers
• 2 tbsp tomato paste
• 50ml balsamic vinegar & 500ml water
• Spices: 1 tbsp fennel seeds, 1 tbsp cumin seeds, 2 tbsp paprika powder
• 3 bay leaves & fresh thyme

Instructions

1. Coat seasoned pork cubes in flour, then brown in batches in a hot skillet. Transfer to the slow cooker.
2. In the same skillet, sauté onions and peppers. Add garlic, chili, and all dry spices; cook for 2 minutes.
3. Stir in tomato paste and cook for 2 more minutes. Transfer this mixture to the slow cooker.
4. Add canned peppers, balsamic vinegar, water, canned tomatoes, bay leaves, and thyme to the pot.
5. Season with salt and pepper and stir to combine.
6. Cover and cook on a medium-high setting for at least 5 hours until the pork is tender.
7. 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.