Recipe courtesy of


  • 1kg Pork shoulder diced into 3cm chunks
  • 2tbsp Extra virgin olive oil
  • 400g Shallots roughly chopped
  • 2 Red peppers sliced
  • 3 cloves of garlic crushed
  • 2tbsp Unsmoked paprika
  • 2tsp Caraway seeds
  • 400g Can of chopped tomatoes
  • 300ml Water
  • 150g Sour cream
  • Salt and pepper to taste


  • STEP 1

    Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.

  • STEP 2

    Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper. Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight-fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.

  • STEP 3

    When cooked divide between bowls and add a dollop of the sour cream on top.

  • STEP 4

    Serve with crusty bread, plain steamed rice or even pasta.