Slow cooker paprikash-inspired pork
Tender shredded slow cooker paprikash-inspired pork is a crowd-pleasing meal complete with a creamy tomato and paprika sauce. Serve over fettuccine for a rich and satisfying weekend meal.
Ingredients
Method
Ingredients
- 1.3-1.5kg pork shoulder
- 2 onions, sliced
- 3 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp smoked paprika
- ¼ cup tomato paste
- 1 cup chicken stock
- 2 cans (800g) diced tomatoes in juice
- 1 cup sour cream
- 800g dried fettuccine pasta
Method
- Bring a drizzle of oil to medium-high heat in a large frying pan. Season the pork shoulder with salt and pepper. Cook for 4-5 minutes on each side or until browned, then transfer to a slow cooker.
- Using the same pan, add another drizzle of olive oil if required and sauté the onion and garlic for a few minutes or until softened. Add flour and cook for a minute.
- Stir through the paprika and tomato paste, then add chicken stock and diced tomatoes. Stir to combine, then add to the slow cooker.
- Cook on high for 4-5 hours or low for 8-10 hours or until tender. Remove the pork shoulder and use forks to shred the meat. Add the shredded pork back into the sauce with the sour cream and stir until well combined. Season to taste with salt and pepper.
- Cook the fettuccine as per pack instructions. Transfer to bowls and spoon the paprikash over top to serve.
Tips:
- For a touch of heat, swap out the smoked paprika for ground paprika.
- Complete the dish with a sprinkling of freshly chopped parsley.