Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slowly braised with smoky paprika and earthy black beans, served in a rich, savory sauce. This latin american-inspired pork 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Pork Shoulder with Smoky Paprika and Black Beans?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes