'Paprika Pork Pot' has warmed us up so many chilly evenings, it's a family legend!

Pork goulash is a comforting and hearty dish that hails from Central Europe, particularly Hungary. Known for its rich flavors and warming spices, goulash is a perfect meal for those chilly Midwest evenings. The slow cooker version allows the flavors to meld beautifully over time, making it an ideal dish for busy days when you want to come home to a delicious, ready-to-eat meal. This recipe is a wonderful way to explore Hungarian cuisine and enjoy a taste of tradition.

Pork goulash pairs wonderfully with a variety of sides. Consider serving it over a bed of fluffy egg noodles or creamy mashed potatoes to soak up the savory sauce. A side of crusty bread is also perfect for dipping. For a lighter option, a simple green salad with a tangy vinaigrette can balance the richness of the goulash.

Servings: 6

2 pounds pork shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon caraway seeds
1 red bell pepper, chopped
1 can (14.5 ounces) diced tomatoes
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup sour cream
Chopped fresh parsley for garnish

Heat the olive oil in a large skillet over medium-high heat. Add the pork cubes and brown on all sides. Transfer the browned pork to the slow cooker.

In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Stir in the sweet paprika, smoked paprika, and caraway seeds, cooking for an additional minute until fragrant.

Add the red bell pepper, diced tomatoes, beef broth, tomato paste, and Worcestershire sauce to the skillet. Stir to combine, then pour the mixture over the pork in the slow cooker.

Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or until the pork is tender.

Before serving, stir in the sour cream until well combined. Garnish with chopped fresh parsley.

For a spicier version, add a pinch of cayenne pepper or a chopped hot pepper to the mix. You can also substitute pork with beef or chicken if preferred. For a thicker sauce, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking. If you want to add more vegetables, consider including carrots or potatoes for additional heartiness.