Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder slowly braised with smoky paprika and earthy black beans, served in a rich, savory sauce. This Latin American-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 2 lbs pork shoulder all over with 2 tbsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side.
  3. Step 3: Remove pork and add 1 medium diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tsp cumin and the remaining 1 tbsp smoked paprika, cooking for 30 seconds to release aroma.
  5. Step 5: Add 1 can (15 oz) black beans with their liquid and 1 1/2 cups chicken broth, scraping the bottom to deglaze.
  6. Step 6: Return pork shoulder to the pot, cover with a tight-fitting lid, and transfer to the oven. Braise for 3 hours until pork is tender and easily shreddable.
  7. Step 7: Remove pork, shred with two forks, and stir back into the sauce. Sprinkle 1/4 cup chopped fresh cilantro before serving.

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