QUICK AND EASY. ENJOYED BY CHILDREN AND ADULTS ALIKE.
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.
Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, tear or break the meat up and serve the goulash in a big dish or bowl, serve with some steamed rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and serve.