Slow Cooker Pork Paprikash

By á-47357

Ingredients

• 3 pounds boneless pork shoulder
• Kosher salt
• Cracked black pepper
• 1 tablespoon paprika
• 1/4 teaspoon ground caraway
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 small red pepper, chopped
• 1 cup low-sodium chicken broth
• 3 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup tomato paste
• 2 sprigs fresh thyme
• 1/2 cup sour cream
• 1 pound egg noodles, cooked

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Season pork liberally with salt and pepper and place in the slow cooker. Add paprika, caraway, onion, garlic, red pepper, broth, vinegar, tomato paste, and thyme, and stir to combine. Season with additional 1/4 teaspoon of both salt and pepper.

Turn on low and cook 8 to 10 hours, until tender. Discard thyme. Shred meat, add sour cream and stir to combine. Taste and season with additional salt and pepper, if needed. Serve on top of egg noodles.

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