Slow-Braised Pork Shoulder with Spanish Paprika and White Beans

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender pork shoulder slowly braised with smoky Spanish paprika and garlic, served atop creamy white beans for a hearty meal. This Spanish-inspired pork recipe, ready in about 160 minutes, pairs pork shoulder, olive oil, 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.

Ingredients

• 2 lbs, cut into 2-inch chunks pork shoulder
• 3 tbsp olive oil
• 1 large, diced onion
• 5, minced garlic cloves
• 2 tbsp smoked paprika
• 1 cup dry white wine
• 2 cups chicken broth
• 2 cups, drained and rinsed canned white beans
• 1 tbsp, chopped fresh thyme
• 1 bay leaf
• to taste salt
• to taste black pepper

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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.