Slow-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice

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

Tender pork shoulder slow-cooked in garlic, smoked paprika, and Spanish spices, served over fragrant saffron-infused rice. This spanish-inspired pork ready in about 210 minutes pairs cut into 3-inch chunks pork shoulder, minced garlic cloves, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 190 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 3 lbs pork shoulder chunks with 6 minced garlic cloves, 2 tablespoons smoked paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat.
  2. Step 2: Sear the pork chunks in batches for 3-4 minutes per side until browned on all sides, then remove and set aside.
  3. Step 3: Add 1 large diced onion to the pot and cook for 5 minutes until softened. Pour in 1 cup dry white wine to deglaze, scraping up browned bits, and simmer for 3 minutes.
  4. Step 4: Return pork to the pot, add 2 cups chicken broth, cover, and reduce heat to low. Simmer gently for 3 hours until pork is very tender and shreds easily.
  5. Step 5: Meanwhile, rinse 1 1/2 cups short-grain rice under cold water. In a separate saucepan, bring 3 cups water to a boil, add soaked 1/4 teaspoon saffron threads with 2 tablespoons water, then stir in the rice.
  6. Step 6: Reduce heat to low, cover, and simmer rice for 18 minutes until tender. Fluff with a fork.
  7. Step 7: Serve the shredded pork over the saffron rice with some cooking juices spooned on top.

Frequently asked questions

How long does Slow-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice take to make?

Total time is about 210 minutes (20 min prep + 190 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-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Slow-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice?

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-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice 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-Cooked Garlic and Paprika Pork Shoulder with Saffron Rice?

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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