Spicy Pork Shoulder and Pepper Goulash

Serves: 6
Preparation: 10 minutes
Cooking Time: 4 hours

100% British pork. The shoulder is the top portion of the front leg. A well used muscle, and marbled with plenty of fat makes it the perfect cut for long, slow roasting. A tougher cut if not slow cooked.


  • 2kg pork shoulder (boneless, fat on)
  • olive oil
  • salt and pepper
  • 2 red onions, peeled and finely sliced
  • 1 red chilli, deseeded and chopped
  • 3 tbsp smoked paprika
  • 4 tsp cumin seeds
  • 2 tbsp dried oregano can of chopped tomatoes
  • 5 peppers (a variety of colours), sliced
  • 280g jar of grilled peppers, drained and roughly chopped
  • 2 cloves garlic, peeled and chopped


  1. Pre-heat the oven to 180C/350F/gas 4.
  2. Score the pork fat with a criss cross pattern, and season with salt and pepper.
  3. In a large casserole/stew pot (with a lid), heat a glug of olive oil. Put the pork in fat side down to render the fat for 15 minutes, and then put to one side.
  4. Add the onions, garlic, chilli, paprika, cumin and oregano to the same pot the pork was in. Mix everything together, and cook on a low heat for 15 minutes.
  5. Add the fresh peppers and the jarred peppers, along with the canned tomatoes. Season well with salt and pepper, and mix everything together.
  6. Put the meat back into the pot, and add enough water just cover the meal. Stir everything together well.
  7. Put the dish in the oven and cook for 3- 3 half a hours. It is cooked when the pork falls apart and is tender.
  8. When the pork is cooked, pull the meat apart with 2 forks, so it's all shredded.
  9. Serve on a bed of rice or pasta, with crusty bread to dip into the sauce.

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