File created: 2026-02-17
One of my favourite recipes. :)
Ingredients 1.5-2kg pork shoulder off the bone, in one piece, skin off, fat left on salt freshly ground black pepper olive oil 1 large red onion, peeled & finely sliced fresh red chillies, deseeded & finely sliced 2 tbsp heaped (generously) mild smoked paprika, plus a little extra for serving 2tsp ground caraway seeds 1 small bunch fresh majoram or oregano, leaves picked 1 red pepper, deseeded & diced 1 green pepper, deseeded & diced 280g jarred grilled red peppers, drained peeled & chopped 400g chopped tomatoes 200ml vegetable stock 3tbsp red wine vinegar
Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Add a splash of oil to a suitable sized frying pan and brown the pork on all sides, place into your Crock-Pot bowl.
Add the onions, chilli, paprika, caraway seeds, marjoram or oregano to the frying pan and cook gently for approx 10 mins. Add the sliced peppers, the grilled peppers the tomatoes, vinegar and stock, stir well then pour the mixture over the pork.
Cook on Low for 6-7 hours or High for 5-6 hours. You’ll know when the meat is cooked as it will be tender and it will break up easily when pulled apart with two forks.