Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

Image Description Goes Here.

Image Description Goes Here.

Slow Cooker Pork Paprikash

Paprikash is one of the few dishes in the world that takes its name from a spice – in this case, the spice that became the backbone of Hungarian cuisine. Originally imported from Turkey, the peppers that are dried and ground into paprika have been grown in southern Hungary for nearly 500 years

Serves 6-8

  • 3 pounds boneless pork shoulder
  • Kosher salt
  • Cracked black pepper
  • 1 tablespoon paprika
  • 1/4 teaspoon ground caraway
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 small red pepper, chopped
  • 1 cup low-sodium chicken broth
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup tomato paste
  • 2 sprigs fresh thyme
  • 1/2 cup sour cream
  • 1 pound egg noodles, cooked
  1. Season pork liberally with salt and pepper and place in the slow cooker. Add paprika, caraway, onion, garlic, red pepper, broth, vinegar, Worcestershire sauce, tomato paste, and thyme, and stir to combine. Season with additional 1/4 teaspoon of both salt and pepper.
  2. Note: Avoid adding mushrooms to the Slow Cooker as they turn out rubbery. Instead cook separately.
  3. Turn on low and cook 8 to 10 hours, until tender. Discard thyme. Shred meat, add sour cream and stir to combine. Taste and season with additional salt and pepper, if needed. Serve on top of egg noodles.

Note: For smaller Slow Cookers adjust quantities accordingly.