Slow-Cooked Pork Shoulder with Garlic and Bay Leaves

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

Succulent pork shoulder slow-cooked with garlic, bay leaves, and Spanish spices until meltingly tender and richly flavorful. This Spanish-inspired pork recipe, ready in about 260 minutes, pairs pork shoulder, olive oil, garlic cloves 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: 240 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs boneless pork shoulder with 2 tsp sea salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp dried oregano evenly over all sides.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork shoulder and sear for 5 minutes per side until deeply browned.
  3. Step 3: Add 6 smashed garlic cloves and 3 bay leaves to the pot, pour in 1 cup white wine and 1 cup chicken broth, bringing the liquid to a simmer.
  4. Step 4: Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Slow-cook for 3.5 to 4 hours until the pork is fork-tender and easily shredded.
  5. Step 5: Remove the pork from the pot and let rest for 10 minutes before shredding. Skim fat from the cooking liquid and reduce it over medium heat if desired to make a sauce.
  6. Step 6: Serve the shredded pork drizzled with the reduced sauce alongside roasted vegetables or crusty bread.

Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Garlic and Bay Leaves take to make?

Total time is about 260 minutes (20 min prep + 240 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 Pork Shoulder with Garlic and Bay Leaves?

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-Cooked Pork Shoulder with Garlic and Bay Leaves?

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 Pork Shoulder with Garlic and Bay Leaves 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 Pork Shoulder with Garlic and Bay Leaves?

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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