Slow-Cooked Pork Shoulder with Garlic and Cider

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender pork shoulder slow-cooked in a fragrant broth of Spanish garlic, onions, and apple cider for rich, melt-in-your-mouth flavor. This Spanish-inspired pork recipe, ready in about 200 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 420 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

• 1.5 kg, trimmed and cut into 3-inch chunks pork shoulder
• 3 tbsp olive oil
• 6, smashed garlic cloves
• 1 large (200 g), sliced yellow onion
• 1 cup apple cider
• 2 cups chicken broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tsp smoked paprika
• 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 1.5 kg chunks of pork shoulder and brown on all sides, about 5 minutes per batch, then transfer to a plate.
2. Step 2: In the same pot, add 6 smashed garlic cloves and 1 large sliced yellow onion (200 g), sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Return the pork to the pot and sprinkle 1 tsp smoked paprika over the meat. Pour in 1 cup apple cider and 2 cups chicken broth, scraping up any browned bits from the bottom.
4. Step 4: Add 4 fresh thyme sprigs and 1 bay leaf, then bring the liquid to a simmer.
5. Step 5: Cover the pot with a tight-fitting lid, reduce the heat to low, and slow-cook for 3 hours until the pork is tender and easily shredded.
6. Step 6: Season with salt and black pepper to taste, remove herb stems and bay leaf, and serve the pork with the cooking juices spooned over the top.