Put Pork on Your Fork (www.putporkonyourfork.ca)
2 lb (1 kg) pork shoulder blade roast
2 tbsp (25 mL) vegetable oil
4 medium onions, thinly sliced
2 cups (500 mL) sliced mushrooms
1/2 cup (125 mL) water or white wine
2 cups (500 mL) canned diced tomatoes
2 tbsp (25 mL) best qualty paprika
1/2 tsp (2 mL) caraway seeds
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
Cooked broad egg noodles
Cut pork shoulder into one inch cubes, removing as much fat as possible. A 3 lb shoulder roast should give about 2 lb lean cubes. In a large, non-stick skillet, brown cubes in one tablespoon oil and transfer to slow cooker.
Brown onions and mushrooms in same skillet, using remaining oil. Transfer to slow cooker. Add wine or water to skillet, bring to a boil and scrape up brown bits; transfer to cooker. Add tomatoes, paprika, caraway, salt and pepper to slow cooker; mix well. Cook on "low" for five to six hours. Serve with a dollop of sour cream on broad egg noodles.
If you don't have a slow cooker, transfer all the ingredients to an ovenproof Dutch oven and cook at 300°F (150°C) until pork is tender, about 2 hours.
Prep Time: 40 Minutes
Cooking Time: 120 Minutes
Total Time: 160 Minutes