Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley, for garnish
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. In a slow cooker, combine the pork, onion, garlic, bell peppers, diced tomatoes, chicken broth, red wine vinegar, tomato paste, oregano, smoked paprika, salt, and black pepper.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours, or until the pork is tender and falls apart easily.
4. Once the pork is cooked, use a slotted spoon to transfer the meat to a serving dish.
5. Garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours
Temperature:
- Low heat setting on the slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 12g
- Protein: 27g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add 1 cup of sliced mushrooms to the slow cooker for a mushroom and pork parjoale.
- Use beef instead of pork for a beef parjoale.
- Add 1/2 cup of pitted olives to the slow cooker for a savory and salty flavor.
Tips and Tricks:
- For a thicker sauce, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the slow cooker during the last 30 minutes of cooking.
- Serve with crusty bread or over rice for a complete meal.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a large serving dish with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with crusty bread or over rice.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the pork is tough, cook for an additional hour or until tender.
Food Safety Advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
Food History:
- Parjoale is a traditional Romanian dish made with ground meat and vegetables.
Flavor Profiles:
- Savory, slightly sweet, and smoky.
Serving Suggestions:
- Serve as a main dish with a side of vegetables or over rice.
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Region: Romanian