Slow-roasted pork shoulder rubbed with aromatic paprika and herbs. This Hungarian-inspired dish delivers fall-apart tender meat with a beautiful crimson crust that's perfect for feeding a crowd.
Recipe Details
Ingredients
- 2kg pork shoulder roast, bone-in
- 60ml sweet Hungarian paprika
- 3 large onions, thickly sliced
- 500ml dry white wine
- 15ml caraway seeds
Instructions
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Preheat oven to 160°C (325°F). Score the fat cap of 2kg pork shoulder roast in a crosshatch pattern. Pat dry and season generously with salt.
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Rub 60ml sweet Hungarian paprika and 15ml caraway seeds all over the pork, pressing into the scored fat and covering all surfaces.
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Heat a large Dutch oven over medium-high heat. Sear the pork fat-side down for 5-6 minutes until golden, then sear all sides. Remove and set aside.
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Add 3 large onions to the pot and cook for 5 minutes until softened. Pour in 500ml dry white wine and scrape up any browned bits.
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Return pork to the pot fat-side up. Cover tightly and roast for 2.5-3 hours until fork-tender and internal temperature reaches 88°C (190°F).
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Remove lid for the last 30 minutes to crisp the fat. Rest for 15 minutes before carving. Strain pan juices for serving.
Tips
Paprika Quality: Use authentic Hungarian sweet paprika for best flavor and color. Spanish smoked paprika can substitute for a different flavor profile.
Low and Slow: The key to tender pork shoulder is long, slow cooking. Don't rush the process - the collagen needs time to break down.
Temperature Guide: Pork shoulder is done when it reaches 88°C (190°F) and easily shreds with a fork. This higher temperature ensures maximum tenderness.
Make-Ahead: This roast actually improves overnight. Cook completely, shred, and reheat in the pan juices.
Serving Suggestions: Serve with sauerkraut, dumplings, or roasted potatoes. The pan juices make an excellent gravy.
Storage: Shredded pork keeps for 4 days refrigerated or 3 months frozen. Perfect for sandwiches, tacos, or grain bowls.