Pork Goulash in Crock Pot
Sink into comfort with this hearty Pork Goulash in the Crock Pot, a slow-cooked masterpiece that combines tender, melt-in-your-mouth pork shoulder with vibrant vegetables and warm, smoky spices. Infused with paprika, smoked paprika, and a hint of caraway, this Hungarian-inspired recipe develops deep, rich flavors over six hours of simmering magic. The combination of diced tomatoes, beef broth, and a touch of tomato paste creates a savory sauce perfect for soaking into freshly baked bread or draping over buttery noodles. Topped with creamy sour cream and fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for family dinners or cozy gatherings, this easy, hands-off meal brings big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 3 medium carrots (sliced into thin rounds)
- 4 cloves garlic cloves (minced)
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground caraway seeds
- 2 tablespoons tomato paste
- 1 can canned diced tomatoes (14 oz)
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the cubed pork shoulder on all sides in batches. Transfer the browned pork to the crock pot.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Scrape the mixture into the crock pot.
Add the diced red and green bell peppers, sliced carrots, and canned diced tomatoes to the crock pot along with the browned pork.
In a small bowl, whisk together the tomato paste, paprika, smoked paprika, ground caraway seeds, salt, black pepper, and beef broth. Pour this mixture into the crock pot, ensuring the ingredients are evenly coated.
Add the bay leaves into the crock pot and gently stir the mixture.
Cover the crock pot with its lid and cook on low heat for 6 hours, or until the pork is tender and the flavors have melded together.
Before serving, remove the bay leaves and taste the goulash, adjusting seasoning with more salt or pepper as needed.
Serve hot, optionally topped with a dollop of sour cream and a sprinkle of freshly chopped parsley. The goulash pairs well with noodles, mashed potatoes, or hearty bread.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
