Slow Cooker Pork Goulash with Paprika and Onions Step-by-step instructions

Before you start

Before beginning, ensure your pork shoulder is trimmed of excess surface fat and cut into uniform 1-inch cubes. Having consistent pieces ensures that all the meat cooks at the same rate.

Slice your onions and peppers into strips of approximately equal width. Gather all your ingredients and measure your broth ahead of time to make the assembly process efficient and straightforward.

Instructions

Initial assembly

1. 1Prepare and assemble
   Place the cubed pork shoulder into the base of the slow cooker. Scatter the sliced onions and red bell peppers evenly over the meat. Sprinkle the sweet paprika generously across the ingredients to ensure even distribution of flavor.
   Look for The pork should be in a single layer at the bottom of the slow cooker to ensure even cooking.
   Tip Slice the onions and peppers to a similar thickness so they cook down at the same rate.

The pork is neatly arranged at the bottom of the slow cooker, topped with the sliced vegetables and a generous dusting of paprika. The ingredients are ready to be submerged in the broth.

Slow cooking process

2. 2Add broth and cook
   Pour the tomato beef broth over the pork and vegetables. Cover the slow cooker with its lid and set to low heat for 8 hours. This slow cooking process allows the connective tissues in the pork to break down, resulting in a tender texture.
   Look for The liquid should just cover the meat and vegetables to ensure they remain moist during the long cooking time.
   Tip Ensure the lid is properly sealed to prevent moisture loss.

The slow cooker is covered and the heat is set to low. The kitchen begins to fill with the warm, savory aroma of paprika and cooking pork, indicating the flavors are melding.

Final resting and service

3. 3Finalize and rest
   Once the cooking time is complete, verify that the pork is tender and cooked through. The internal temperature of the pork should reach at least 145°F (63°C). Let the goulash rest for 5 minutes before serving to allow the flavors to settle.
   Look for The pork should pull apart easily with a fork, and the sauce should have a glossy, thickened consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Taste the sauce and adjust seasoning if necessary before plating.

The pork is tender and the sauce has reached the desired consistency. The dish is visually appealing with a rich, deep red hue, ready to be served on a warm plate.

Common mistakes

A common mistake is using a cut of pork that is too lean, such as a tenderloin, which will dry out during the long cooking process.

Another error is cutting the meat into pieces that are too small, which can cause them to disintegrate entirely.

Avoid lifting the lid frequently, as each time you remove it, heat escapes, significantly increasing the total cooking time and potentially affecting the final texture of the pork.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart with minimal resistance. Use a meat thermometer to ensure the thickest pieces have reached an internal temperature of at least 145°F (63°C).

The sauce should be glossy and slightly thickened, coating the back of a spoon. The vegetables should be very soft but still hold their shape, contributing to the overall texture of the stew.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest