August 13, 2022

Campfire goulash and stretching a joint of pork

If you read my posts regularly you will know that I got a couple of half price joints from the Company shop the other day. They had originally been £6 odd when sold at Tesco. They were not out of date and had 4 days left on them.

I don’t really eat Sunday dinners and so we made a campfire goulash with half a joint in the slow cooker yesterday and thinly sliced the rest of it and bagged up and put it in the freezer with a full joint. The campfire goulash will last both of us at least a couple of meals if served with rice or potatoes, and we bagged up 3 other lots of pork. These I will use in dishes like sweet and sour pork, pork stroganoff, Caribbean style pork, or a stir fry. The meat for my meals works out at just over 62p, (31p each), but even at the origional price of the joint it still makes reasonable priced meals and is cheaper than buying pork in little portions. I haven’t really looked at yellow sticker joints before, but I think I will in future. Mr S is putting the fat into the airfryer to make crackling to have as snacks later.


  • 1 small joint of pork (I used half a joint)

  • 1 tin mixed beans, drained
  • 1 carrot (sliced thinly)
  • 1 onion (diced)
  • 3 cloves of garlic (minced)
  • 2 tsp smoked paprika
  • 2 peppers (diced)
  • 1 chilli (chopped small)
  • 7 tbsp tomato purree
  • Salt and pepper to season.
  • 1/2 tsp sugar (optional)
  • 1/2 pint of water.

1. Put the pork and the veg into the slow cooker
2. Mix the tomato purree, sugar, salt and pepper, and the paprika in a jug with half a pint of warm water and add to the slow cooker.
3. Cook for 6 hours on high or 12 hours on low.

The meat just falls apart when cooked. You don’t have to use the vegetables I have. You could swop in leeks, mushrooms, sweetcorn, peas, or any bits that you have at the bottom of the fridge.

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