Slow Cooker Pork Goulash with Paprika and Onions Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can briefly sear the pork cubes in a hot skillet before adding them to the slow cooker. This caramelization adds a layer of depth to the final sauce.

However, if you are short on time, placing the raw pork directly into the slow cooker will still yield a delicious and tender result that is perfectly acceptable for everyday dining.

Consider serving this goulash over a bed of buttered egg noodles or with a side of crusty bread to soak up the flavorful sauce. The acidity of the tomato broth pairs beautifully with the sweetness of the onions and peppers, so a small dollop of sour cream on top just before serving can add a cooling contrast that balances the richness of the pork.

Variations

• Spicy Goulash: Add a teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the spice mix for a subtle, warming heat that cuts through the richness of the pork.
• Root Vegetable Goulash: Incorporate diced carrots or parsnips during the assembly phase to add extra sweetness and texture to the stew, making it even more substantial and filling.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until hot throughout. Add a small amount of broth if needed to adjust the consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, ensure the goulash has cooled to room temperature before placing it in the fridge, but do not leave it out for longer than 2 hours to ensure food safety. When reheating, do so gently over low heat on the stovetop until warmed through.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it for up to 3 days.

Reheat individual portions as needed throughout the week, adding a splash of water or broth if the sauce has thickened too much during storage.

Serving ideas

Serve the goulash hot, ideally in deep bowls that can hold the generous amount of sauce. A garnish of fresh parsley or a sprinkle of extra paprika can provide a bright finish to the plate.

Because the dish is very hearty, it pairs well with simple sides like steamed potatoes or a fresh green salad to provide a crisp contrast to the tender, slow-cooked meat.

If you have guests, consider serving the goulash family-style from a large platter. This allows everyone to help themselves to the desired ratio of meat to sauce.

Ensure that each serving includes plenty of the softened onions and peppers, as they are essential to the traditional flavor profile of the dish and provide a pleasant texture that complements the tender pork shoulder.

Frequently asked questions

Recipe card

Slow Cooker Pork Goulash with Paprika and Onions

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb pork shoulder, cut into 1-inch cubes
• 2 large yellow onions, sliced
• 1 large red bell pepper, sliced
• 2 tbsp sweet paprika
• 2 cups tomato beef broth

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.