Slow-Cooked Pork Shoulder with Garlic and Cider
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 ready in about 200 minutes pairs olive oil, smashed garlic cloves, large (200 g), sliced yellow onion 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 4 fresh thyme sprigs and 1 bay leaf, then bring the liquid to a simmer.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder with Garlic and Cider take to make?
Total time is about 200 minutes (20 min prep + 180 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 Cider?
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-Cooked Pork Shoulder with Garlic and Cider?
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 Cider 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 Cider?
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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