Step 1

Prepare the Pork: Preheat your oven to 180°C (356°F). If your pork shoulder has a fat layer, score it in a criss-cross pattern. Season it generously with salt and black pepper.

Step 2

Brown the Pork: Add olive oil to a large, oven-proof dish that can snugly fit the meat and vegetables. Place the dish over medium heat. Once hot, add the pork, fat side down, and sear on all sides until browned. Then, remove the pork and set it aside.

Step 3

Cook the Vegetables: In the same pot, add the onions, chilies, paprika, caraway seeds, marjoram or oregano, and a good pinch of salt and pepper. Reduce the heat and let the onions cook gently for 10 minutes. Add the sliced bell peppers and continue cooking for another 10 minutes.

Step 4

Simmer the Goulash: Stir in the grilled peppers and the plum tomatoes. Return the pork to the pot. Add just enough water to cover the meat. Pour in the red wine vinegar and bring the mixture to a boil.

Step 5

Oven Time: Cover the pot with a lid and place it in the preheated oven. Let it cook for about 3 hours. The pork should be tender and easy to break apart with forks.

Step 6

Final Touches: Mix the sour cream, lemon zest, and most of the parsley in a small bowl. Once the pork is cooked, remove the pot from the oven and adjust the seasoning if needed.

Step 7

Serve: Carefully place the pork on a large platter. Sprinkle with the remaining parsley and spoon the sour cream mixture over the meat. Serve hot, sprinkled with a bit of smoked paprika for extra flavor.