Slow cooker paprika pork, seasoned with thyme and caraway, is finished with sour cream and served over egg noodles. The robust, tangy Hungarian-style dish is one of my favorite hearty and comforting options during winter's dreariest months. Plus it's easy to make, and it feeds a crowd. I chose not to incorporate mushrooms because I find they get rubbery in the slow cooker. Instead, serve some on the side, oven-roasted in olive oil, lemon and thyme.
- 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
Season pork liberally with salt and pepper and place in the slow cooker. Add paprika, caraway, onion, garlic, red pepper, broth, vinegar, Worcestershire sauce, 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.