Slow-Braised Pork Shoulder with Spanish Paprika and White Beans

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Tender pork shoulder slowly braised with smoky Spanish paprika and garlic, served atop creamy white beans for a hearty meal. This spanish-inspired pork ready in about 160 minutes pairs cut into 2-inch chunks 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: 140 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides, about 6-8 minutes total. Remove pork and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp smoked paprika, coating the onions and garlic evenly. Pour in 1 cup dry white wine and simmer for 3 minutes to reduce slightly.
  4. Step 4: Return the browned pork to the pot, add 2 cups chicken broth, 1 tbsp chopped fresh thyme, and 1 bay leaf. Season with salt and black pepper to taste.
  5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until pork is tender and falling apart.
  6. Step 6: Remove the bay leaf and stir in 2 cups drained and rinsed canned white beans. Cook uncovered for 10 minutes until beans are heated through and the sauce thickens.
  7. Step 7: Adjust seasoning if needed and serve the pork and beans hot, spooned over rustic bread or with sautéed greens.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 160 minutes (20 min prep + 140 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 and White 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 olive oil from drying out.

Can I substitute ingredients in Slow-Braised Pork Shoulder with Spanish Paprika and White 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 Spanish Paprika and White 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 Spanish Paprika and White Beans?

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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