Recipe: Smoked pork shoulder goulash
Even though Spring is mere days away, judging by the snow Alberta has gotten lately, it appears that Winter is not quite ready to bid us adieu yet. Copious amounts of snow can really get a person down, but if there is a silver lining to this snowy March, it’s that we can still enjoy plenty of comfort food.
This goulash is something you can slow cook all afternoon and enjoy with friends or family in the evening with a glass of wine. If you end up with leftovers, then I’m happy to report that this fulfilling dish full of tender pork shoulder tastes even better the next day.
Try throwing a fried egg on top and calling it breakfast. That’s what I like to do!
What you’ll need…
2 tablespoons canola oil
2 yellow onions (halved and thinly sliced)
4 cloves garlic (minced)
1 tablespoon butter
2 1/2 cups thinly sliced green cabbage
1 pound pork shoulder meat (approximately 1″ cubed)
1/2 pound smoked pork shoulder (diced)
1 cup sauerkraut
4 tablespoons tomato paste
3 tablespoons Hungarian paprika (seems like a lot, but this is goulash, after all!)
8 cups water
2 teaspoons cane sugar
1 tablespoon white wine vinegar
salt and pepper (to taste)
Preheat oven to 300 degrees.
Heat canola oil in a large dutch oven on medium-high heat.
Add onions and garlic and cook until softened, about 5-6 minutes. Next, add butter and cabbage and continue to cook for 5 minutes, stirring occasionally.
Place the next 7 ingredients in the pot and stir until tomato paste and paprika have been well-incorporated.
Pour water overtop of pork mixture, cover and let slow-cook in oven for 2 1/2 hours or until the meat separates easily with a fork. (note: you can do this step in a slow cooker as well)
Once meat is tender, remove from oven and let cool slightly and season to taste with salt and pepper.
Serve with warm bread or dumplings.
Total prep and cook time…3 hours