...pork goulash...

Did I mention we've been watching a lot of Jamie Oliver these days?  Well we watched an episode on pork and had to make this.  Had to.  Here's my attempts too at redeeming myself to all the foodies out there who can't believe I used a chili packet and then made something I didn't like.  Get over it.

This recipe is really awesome.  Again I was interested in it because of the peppers, the onions, the paprika, oh my.  We served it for a crowd at the first function ever in our new town where we had people over and it's safe to say it was a success.

Ingredients You'll Need:
Pork Shoulder
2 heaping spoons of Paprika
1 heaping spoon caraway seeds- cracked in a mortar and pestle
1 jar roasted peppers
2 onions, sliced
oregano and marjoram for seasoning
1 jar diced tomatoes
4 Tablespoons red wine vinegar
Sour Cream
Lemon Zest

I wrote down the ingredients while watching the show.  They're not exact because well, this is where fun cooking comes in.  You wouldn't throw a whole bottle of oregano in there now would you?

To start this recipe you're going to heat a large dutch oven.   Also preheat the oven to 350.  While it's heating up, score the fat of the shoulder.  This part is incredibly fun.  Next, place it fat side down and hear that sizzle.  You want the fat to get nice and crispy there.  We let ours cook for maybe 5 minutes, but it probably could have gone for up to 8.  Would doesn't love crispy fat?

Flip over the shoulder and remove it from the pan.  Add in your peppers and onioons and then season it with 2 heaping tablespoons of paprika (this is your main spice so feel free to let loose), salt, pepper, and your cracked caraway seeds.  Now add in your jar off roasted peppers that you've loosely chopped.  Sprinkle in some marjoram and oregano and throw in the jar of diced tomatoes.  Pull everything together and around and make sure it's well incorporated.  Put your pork back in and make sure you get the veg all around it.

Cover it up with water or broth, just so the meat is submerged a bit.  Add in 4 Tablespoons of red wine vinegar, bring to a boil, then pull off the heat and place into a 350 oven for 2 1/2-3 hours.

You'll know when it's done because it should pull apart really easily.  Our shoulder was really large, so it cooked for closer to 4 hours.

When it's all said and done, make this awesome sour cream to go on top.  Dollop out some sour cream into a bowl.  Chop 1/4 to 1/3 cup parsley, depending on how much you dolloped, and then the zest of 1-2 lemons.  The hit of fresh herbs and zest of the lemon is really going to help brighten up this dish.  Don't forget this step!

Serve it up on a large platter and enjoy with all your friends.

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