|750 g||pork shoulder|
|4 tbsp||vegetable oil|
|1 tbsp||sweet paprika powder|
|½ tbsp||smoked paprika powder|
|1 tsp||tomato paste|
|100 ml||white wine|
|600 ml||vegetable broth|
|½ tsp||caraway seed|
|sour cream (for serving)|
Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.
Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.
Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.