PAPRIKA PORK SHOULDER CROCK POT

As soon as the grey, dreary weather kicks in, I go stew-mad! There is nothing better than a rich stew at the end of a rainy day; its yummy, its economical and it lasts for a few days. This pork shoulder recipe is one of my favorite, the spanish paprika adds a delicious smokey flavor and the pork just falls apart.

You need: 

1 onion finely chopped
1 tablespoon olive oil
Approx. 2 lbs. pork shoulder (bone out)
4 tablespoons spanish paprika
3 medium size carrots copped into chunky pieces 
1 parsnip peeled and chopped into chunky pieces
1 pepper fruit (prefer red but any color will do) finely chopped
1 bay leaf
2 cups tomato sauce
1 quart beef broth 
1 large potato (optional)
1 can garbanzo beans
1 cup barley
salt and pepper to taste

Instructions: 
Sautee onion in a skillet with olive oil and put in the crock pot. 
Add chopped carrots, parsnip, pepper fruit.
Rub 1 tablespoon of spanish paprika on all sides of the pork shoulder, cut of any strings on the shoulder, and place it in the crock pot.
Add beef broth, bay leaf, tomato sauce and salt and pepper and set crock pot on 8 hrs/low temp
Add 2 tablespoons of spanish paprika 
1 1/2 hr before serving add the garbanzo beans and potato (if applicable)
At the same time, in a separate pot, boil the barley for 20 minutes
Add the barley to the stew and let it cook together until done.
Break up the shoulder into smaller chunks with a fork and serve 

Enjoy!