With sour cream and lemon zest dressing and basmati rice


  • 4 1/2 pounds pork shoulder off the bone, in one piece, skin off, fat left on
  • Sea salt and freshly ground black pepper

  • Olive oil

  • 2 red onions, peeled and finely sliced
  • 2 fresh red chillies (such as habenero, red jalapeno, or Thai bird) deseeded and finely chopped
  • 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
  • 2 teaspoons ground caraway seeds
  • Small bunch of fresh marjoram or oregano, leaves picked

  • 5 bell peppers (use a mixture of colors)
  • 1 (10-ounce) jar of grilled (roasted) peppers, drained, peeled, and chopped
  • 1 (14-ounce) can of good-quality plum tomatoes
  • 4 tablespoons red wine vinegar
  • 14 ounces basmati or long-grain rice, washed, optional for serving
  • 2/3 cup sour cream, optional
  • Zest of 1 lemon

  • Small bunch of fresh flat-leaf parsley, chopped