pork goulash

this is pretty much just a jamie oliver recipe i picked up off his tv show, modified ever so slightly based on what I had in my fridge. start with a big hunk of pork shoulder and a buncha peppers. i used two red bell peppers, one green bell pepper, one pablano and two fresnos. add to that a couple sliced onions, two very big tablespoons of paprika, a teaspoon of caraway seeds, a few splashes of vinegar, a couple canned tomatoes, and of course salt and pepper. cover the whole thing in water or stock and simmer away for about three hours or until the pork is tender at 350 degrees. serve with sour cream or in this case yogurt with chopped parsley and lemon zest. voila - dinner's & plenty of tasty leftovers for tomorrow!