Spicy Pork Shoulder and Pepper Goulash
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
- Pre-heat the oven to 180C/350F/gas 4.
- Score the pork fat with a criss cross pattern, and season with salt and pepper.
- 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.
- 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.
- Add the fresh peppers and the jarred peppers, along with the canned tomatoes. Season well with salt and pepper, and mix everything together.
- Put the meat back into the pot, and add enough water just cover the meal. Stir everything together well.
- 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.
- When the pork is cooked, pull the meat apart with 2 forks, so it's all shredded.
- Serve on a bed of rice or pasta, with crusty bread to dip into the sauce.