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Categories:
pork shoulder kosher salt pepper paprika ground caraway onion garlic red pepper chicken broth red wine vinegar Worcestershire sauce tomato paste thyme sour cream egg noodles
Viewed: 47 - Published at: 6 years agoIngredients
- 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
Method
- 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.
