Method

1. 1

   Cut the pork shoulder into 1-inch cubes. Dice the onion and slice the bell peppers.

   10 min
2. 2

   Heat the oil in a large Dutch oven over medium-high heat. Season the pork with 1 teaspoon salt and the black pepper, then sear in batches until browned on several sides, about 6 minutes per batch. Transfer the pork to a plate.

   15 minMedium-high heat
3. 3

   Add the onion to the pot and sauté until softened, about 5 minutes. Stir in the paprika and caraway seeds and cook for 30 seconds.

   6 minMedium heat
4. 4

   Return the pork to the pot and add the bell peppers, broth, tomatoes, and remaining 1/4 teaspoon salt. Stir to combine and bring to a simmer.

   8 minMedium-high heat
5. 5

   Cover, reduce the heat to low, and simmer until the pork is fork-tender, about 60 minutes. Confirm the pork reaches at least 145°F in the thickest pieces, then rest for 3 minutes before serving.

   1hLow heat
6. 6

   Serve the goulash hot with its sauce.

   1 min

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