Slow-Braised Pork Shoulder with Spanish Paprika

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

Tender pork shoulder slowly braised with smoky Spanish paprika and aromatic herbs, a comforting dish inspired by regional Spanish flavors. This spanish-inspired pork ready in about 200 minutes pairs pork shoulder, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 300°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 lbs pork shoulder cut into large chunks and brown on all sides for about 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 5 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 tbsp smoked Spanish paprika, 1 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until the spices bloom.
  4. Step 4: Deglaze the pot with 1 cup dry white wine, scraping up browned bits, then add 2 cups chicken broth and return the pork shoulder chunks to the pot.
  5. Step 5: Cover tightly and transfer to the oven, braising for 3 hours until the pork is fork-tender and the sauce is rich and thickened.
  6. Step 6: Remove bay leaves, sprinkle 2 tbsp chopped fresh parsley over the pork, and serve warm with crusty bread or roasted potatoes.

Frequently asked questions

How long does Slow-Braised Pork Shoulder with Spanish Paprika 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 Spanish Paprika?

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 Spanish Paprika?

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 Spanish Paprika 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 Spanish Paprika?

Spanish 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.

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