How to cook pork goulash in a slow cooker according to a step-by-step recipe with a photo

One of the popular pork dishes is goulash. It is especially easy to cook it in a slow cooker, since it is this meat in it that is maximally enriched with spices, becomes softer, tender and juicy. This dish makes a great addition to many side dishes, including pasta, rice or mashed potatoes.


boneless pork 1000 g
onion 2 medium heads
garlic 1 large wedge
Bay leaf 1 PC.
black peppercorns taste
flour 2 tbsp. l.
tomato paste or ketchup 2 tbsp. l.
salt taste
sunflower oil 2 tbsp. l.
greens (dill, parsley) optional
boiling water 200 ml
other seasonings optional

How to choose the right ingredients

In order for pork goulash in a slow cooker to have a richer and more pleasant taste, it is better to use the pulp of this meat without bones and fat, the neck is perfect. In order for the most important ingredient to be of the highest quality, it is necessary to take the choice of meat seriously.

  •  You need to choose the freshest meat to make the dish juicy. pork should be soft pink. But in order to be convinced of the freshness of the meat, it is also worth looking at the color of the bones and fat. Fat with a yellow tint indicates that the animal was old, and in this case, the dish will cook much longer. The quality of pork is characterized by a white-pink layer of fat.
  • The consistency of the meat must be elastic and relatively dry, in no case slippery or sticky.
  • As for the smell, the meat should smell good not only fresh, but also cooked. Checking this is easy enough: ask the butcher for a small piece and set it on fire with matches. You hear a smell reminiscent of a barbecue - take it boldly, it smells unpleasant - refuse this purchase.

Another advice from experts is to give preference to meat from local farms.

Recipe step by step

  • The meat must be cut into small cubes, about 1-2 cm. If you see cartilage or veins during processing, they should be removed. At this stage, turn on the slow cooker and pour in the sunflower oil, which should warm up well. Select the "Fry" mode.
     Cut the pork into small pieces. fry. Did you know? From a kilogram of fresh pork, 650-670 g of fried meat is obtained.
  • As soon as the oil is hot, place the meat in a container, salt, pepper and cover with a special lid. Stir the pork occasionally with a spatula.
    Stirring occasionally, fry the meat until a beautiful brown color.
  • It is necessary to fry the meat until a uniform light brown color is about 5-7 minutes.
    Add finely chopped onion and garlic to the meat.
  • The onion should be cut into cubes, no more than 1 cm. Grate the garlic, it can also be finely chopped.
  • After the meat has taken on a uniform color, add the prepared onion and garlic to it. Continue frying for 6 minutes, stirring occasionally.
    When the onion becomes soft, you can safely add flour to the dish.
  • Add a tablespoon of flour to the meat and mix thoroughly. It is this ingredient that will make it possible to thicken the goulash and give it a rich taste.
    Be sure to add tomato meat to pasta.
  • Add tomato paste to your dish, then mix well.
    Pour goulash with hot water. and mix well.
  • Then pour in boiling water, put a bay leaf and sprinkle with black pepper in the form of peas. It is necessary to select the "Extinguishing" mode and the time - 1 hour.
    Do not forget to add bay leaf and peppercorns to the dish.Pork goulash in a slow cooker turns out to be quite thick, fragrant and satisfying.
  • After the specified time, you can sprinkle the finished dish with your favorite herbs. Most often, a mixture of dill and parsley is used.
    Such goulash will be a great addition to pasta, potatoes, cereals.
  • What to serve with goulash

    Pork is a very satisfying and heavy meat, so the side dish must be chosen so that it first of all refreshes and complements the dish. The most popular are:

    • Delicious goulash can be cooked with potatoes.
    • a variety of cereals (rice, buckwheat or millet will be a healthy and tasty addition to hearty pork goulash);
    • vegetables (poached cabbage, broccoli, zucchini or carrots are a healthy, light and tasty addition to meat).

    Pickles are also very popular, including pickled tomatoes and cucumbers, blueberry and zucchini salads or sauerkraut.

    Cooking Tips and Tricks

    • If you want to end up with a dish that isn't oversaturated or heavy, you need to get rid of the unwanted fat.
    • Pork goulash becomes saturated if greens are added to it. It is best to use dill or parsley. Moreover, for 1 kg of pork, no more than half a bunch of one kind or another is needed. In the case when it is possible to use dry herbs, you will need only 30 grams.
    • In order for the goulash to be thick, you can pre-mix the tomato paste with water, add a little flour and starch to this mixture, then mix thoroughly and add to the meat.
    • The water temperature for goulash should be 50 degrees maximum! Together with boiling water you can heat the liquid in the microwave.
    • Many factors influence the juiciness of pork. One of them: before placing the meat in a slow cooker, you can fry it in a pan for a couple of minutes, while the fire should be enough strong.
    • To make the gravy as rich as possible, the meat should be stirred only after one side is evenly fried. However, it cannot be pierced with a knife or fork. Only in this case, all the juices will remain in it.
    • As for the softness of pork, it is recommended to add salt at the end. Did you know? When you salt the meat depends on how soft it will be. Salt added at the beginning makes your dish noticeably tougher.
    • White dry or red homemade wine can be used instead of broth, while it will saturate the dish with a unique taste.
    • Remember that when choosing a fatter meat, it is better to fry it using vegetable oil. In the case of tenderloin without extra layers, use animal fat.

    In the event that you do not like pork or you are allergic to it, you can cook beef goulash with gravy. If you are on a diet or eating right, chicken goulash or turkey goulash is a great option.

    Other cooking options

    in Hungarian

    If you want to cook beef goulash in a slow cooker, then this recipe will be very useful. It is this dish that is considered traditional in Hungary. To cook beef in a thick-walled dish, you will need the following ingredients: onions, meat marinated in paprika, as well as cumin, broth, potatoes, peppers and tomatoes. The specialty of this recipe are the dumplings.

    If you wish, you can improve the dish by adding mushrooms.


    This version of goulash involves frying pork with onions in olive oil, with the addition of dried mushrooms, tomato paste, seasonings and vegetable broth.

    Wine is often added to goulash.


    A feature of this version of goulash is the addition of cracklings. The beef is coated with flour, salt/pepper and cumin and left in the cold. After frying the meat on a fairly high heat, 200 ml of white wine and lemon juice are added to the dish if desired.

    Fragrant goulash can even be prepared from fish.

    From fish

    To prepare this dish, you will need any fish fillet, preferably not bony, which must be cut into pieces and fried along with onions, carrots, tomato paste and flour. Fish goulash can be combined with completely different side dishes.


    Things to know (Q&A)

    How do you thicken goulash in slow cooker?

    Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially wel

    What makes goulash goulash?

    goulash, Hungarian gulyás, traditional stew of Hungary . The origins of goulash have been traced to the 9th century, to stews eaten by Magyar shepherds. ... Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.

    How do you cook raw meat in a slow cooker?

    Place the ground beef into the bottom of a 6-quart slow cooker. Break up the meat with a large spoon and add the water. Cover and cook on high for 2 to 3 hours or low for 4 to 6 hours .

    Can you put raw ingredients in a slow cooker?

    Yes, you can totally cook raw beef in a slow cooker . Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Po

    Can you put raw meat straight into a slow cooker?

    Can You Put Raw Beef in a Slow Cooker? Yes, you can totally cook raw beef in a slow cooker . Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavor

    Do you need to brown meat before slow cooking?

    You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dis

    Can you slow cook from raw?

    Yes! You can put raw lamb (and most other meats) straight into the slow cooker. This is usually done if you're very short on time. ... Browning or searing the meat in a hot pan caramelises its surface, which can give the final dish a richer, deeper flavour and colour.

    Can you put raw food in a slow cooker?

    Yes , you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!

    What Cannot be cooked in a slow cooker?

    ​11 things you shouldn't put in your slow cooker

    • Lean meats. ...
    • Raw meat. ...
    • Too much liquid. ...
    • Delicate vegetables. ...
    • Too much spice. ...
    • Dairy. ...
    • Too much booze. ...
    • Meat that has the skin on.

    Can you just put all ingredients in a slow cooker?

    1. Cut down your prep time. One of the main attractions for many people is the ease of a slow cooker, so when you're looking for recipes, avoid those that suggest a lot of pre-preparation. For many dishes, particularly soups and stews, you really can just throw all the ingredients in .

    What happens if you don't brown meat before slow cooking?

    Ground meat should always be browned and drained before going into the slow cooker. Otherwise, it may clump and add grease to the dis