Ghoulash (get it? Ghoul-ash?)
Have been reduced to a bobblehead with a wonky neck spring. Brain function reduced to a trickle. Discovered don’t have a waist upon trying on Julia Child outfits (Oxford-style shirt, tied apron, which makes me look more like Paul Prudhomme) in front of full-length mirror.
Ghoulash for dinner. Wanted to tell you about it. V. good on brown rice. Leftovers. Better after a day or two in the fridge. Freezes well.
Pulled Pork Ghoulash
adapted from Jamie at Home, by Jamie Oliver (a stunning book-I highly recommend it!)
canola or olive oil, for cooking with
4-5 lb. pork shoulder, preferably bone-in
1 large purple onion, halved and thinly sliced
1 red pepper, seeded and chopped
1 yellow or orange pepper, seeded and chopped
2-3 hot chile peppers, seeded and finely chopped
3 cloves garlic, crushed
1 tsp. hot or 1 Tbsp. mild smoked paprika
1 19 oz. (598 mL) can diced tomatoes, undrained
1/4 cup red wine vinegar
1 Tbsp. brown sugar
salt & pepper to taste
½ cup sour cream or crème fraiche (optional- Jamie spikes his with lemon zest and a handful of chopped fresh parsley)Brown rice or warm cornbread, for serving
Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the pork shoulder on all sides. Transfer it to a Dutch oven or slow cooker. (If you want to cook this in the oven instead of the slow cooker, preheat it to 325°F.) Add the onions to the pan and cook until they start to turn brown; add them to the Dutch oven or slow cooker; ditto the peppers, chile peppers and garlic. Add them to the pork and onions, and add the paprika, tomatoes, vinegar and sugar as well.
If you are using the oven put a lid on the pot and put it in for about 3 hours. If you are using a slow cooker, set it on low for 6-8 hours. Take the lid off and test the meat – it should pull apart easily with a fork. Remove any bones and continue cooking with the lid off if you’d like to thicken the sauce. Skim any fat from the surface, or cool the pork completely, then refrigerate it overnight; this makes it easier to pull the solidified fat from the surface, and it always tastes better reheated the next day, after the flavors have had a chance to improve.
Using two forks, shred the meat and distribute it through the sauce. Season with salt and pepper. Serve over rice or split cornbread, topped with a dollop of sour cream or crème fraiche. Leftovers are grand, and freeze well.
Serves 8-10.
One Year Ago: Beef Stu, Garlicky Cheese Biscuits and Blood & Gutscakes
October 29 2009 08:23 pm | pork and slow cooker
Janjet on 29 Oct 2009 at 11:28 pm #
Yum! I absolutely agree that dishes like this taste better the next day! You have just about convinced me that I NEED a slow cooker, the variety of uses that you put it to is impressive. Thanks again for sharing your recipes with all your fans
Christina on 30 Oct 2009 at 6:46 am #
This looks delicious! I’ve put a 8 quart CrockPot on my Christmas list! LOL If you had told me 10 years ago I’d be asking for a CrockPot for Christmas I’d have told you you’re crazy! HA HA!
Watching BT looking forward to your segments!
rea on 30 Oct 2009 at 7:23 am #
take. multivitamin.
Denese on 30 Oct 2009 at 8:24 am #
Happy Birthday, Julie.
June on 30 Oct 2009 at 8:34 am #
What’s this…HAPPY BIRTHDAY!!!! I’m singing it right now – aren’t you lucky you can’t hear me? Hope you have a great, special day. By the way, your pulled pork goulash looks very, very good, and I can picture it cooking in my favorite cast iron pot in the oven over the weekend. Oh yumm! Can’t wait to try it.
BettyC on 30 Oct 2009 at 8:59 am #
Happy Birthday Julie – hope you have a great day!
erin on 30 Oct 2009 at 9:01 am #
Yes – happy birthday Julie! Have a great weekend – halloween and a birthday all rolled into one!
Erica B. on 30 Oct 2009 at 9:14 am #
Happy Birthday Julie – Hope you have a fantastic day!
Angela on 30 Oct 2009 at 9:42 am #
U were so funny today onBT. Loved the saggy boob coment
mmac on 30 Oct 2009 at 10:00 am #
It’s your birthday on top of everything else?! Take at least a moment to celebrate all you’ve accomplished in this past year. Here’s to the next one.
Donna on 30 Oct 2009 at 11:12 am #
Happy Birthday!!
rea on 30 Oct 2009 at 12:40 pm #
happy birthday.
take. multivitamin. with. martini.
heather on 30 Oct 2009 at 2:01 pm #
I have Jamie’s book also and enjoy it immensely. Have yet to try that recipe… always ogle it… this might be the push I need!
Cheers and happy day to you,
*Heather*
Barb on 30 Oct 2009 at 2:28 pm #
Happy Birthday! You were a great Julia! Had to laugh.
LisaGee on 30 Oct 2009 at 3:08 pm #
I hope you have a great day, Julie!
Holly on 30 Oct 2009 at 3:48 pm #
Happy Birthday Julie! will you post a photo of you in your costume for us all to see?
have a good night!
Erica B. on 30 Oct 2009 at 9:06 pm #
We get Edmonton BT here at the Lake and I can’t find a clip on BT Calgary’s website. Julia Van Child? Sorry I missed the show – sounds like it was fun
Carol on 30 Oct 2009 at 9:21 pm #
Absolutely cool! If I hadn’t already planned supper for my company tomorrow night, I’d probably be having ‘ghoul’ash too! Thanks for the wonderful idea….and for all your wonderful ideas! Happy Hallowe’en!
Mary-Louise on 30 Oct 2009 at 10:17 pm #
happy birthday – I hope someone will spoil you for a change. The goulash looks amazing and I can’t wait to try it.
LisaMer on 31 Oct 2009 at 9:43 pm #
Happy birthday, Julie!! My son’s 1st birthday is on the 4th and we’re having his party tomorrow. I’m making that monkey cake that you helped your neighbours with awhile back! =)