Pot-roast pork goulash with potatoes & greens

Pot-roast pork goulash with potatoes & greens

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 3 hrs, 45 mins

Skill level



Serves 4 with leftovers

Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 2 tbsp olive oil
  • 1½kg-2kg pork shoulder, boned and rolled
  • 2 onions, sliced
  • 2 tbsp smoked paprika
  • 1 tsp caraway seeds
  • 1 red chilli, finely chopped
  • 400g can chopped tomatoes
  • 1 red pepper, deseeded and cut into wedges
  • 1½ kg potatoes, cut into quarters
  • 1 green cabbage, finely sliced
  • soured cream, to serve

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  1. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
  2. Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday’s fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
  3. Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').

Recipe from Good Food magazine, December 2009

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lanz123's picture
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Great recipe for a sunday lunch. I trimmed all the fat off the pork and marinated it in 1 tab olive oil, 1 tab paprika, a couple of garlic cloves and seasoning for 24 hours. Then as per recipe but didn't parboil potatoes, added them 1 hour before the end of cooking and they were perfect. Great family meal, toddler ate it all. The left over meat and sauce was used a few days later for a midweek meal, using the spicy wraps recipe. I added kidney beans to stretch it out. Great food, economical and very easy.

Rowena Wilkes's picture

Think Im going to give this a go tomorrow for Sunday dinner. Just to clarify though, isnt 2 tbsp of smoked paprika quite alot? Ive made soups before that said to add 2 tsp and found it a bit over-powering and too spicy. Think I will probably tone it down a bit for the kids sake. Any more tips would be very welcome. Cheers

Rowena Wilkes's picture

Fish cakes? Dont get it?!?! Am I missing something?

mother_ship's picture
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Very tasty, but next time I will add a bit more paprika and loads more caraway, 1 teaspoon is no where near enough!