Slow-Cooked Pork Shoulder with Garlic and Paprika

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender pork shoulder slow-cooked in a smoky paprika and garlic marinade, yielding rich, flavorful meat perfect for Spanish tapas or sandwiches. This Spanish-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, smoked paprika, garlic cloves 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.

Ingredients

• 3 lbs, boneless pork shoulder
• 2 tbsp smoked paprika
• 6, minced garlic cloves
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup white wine vinegar
• 1 cup water
• 2 bay leaves

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 6 minced garlic cloves, 3 tbsp olive oil, 1 tbsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 1/4 cup white wine vinegar to form a thick marinade.
2. Step 2: Rub this marinade all over 3 lbs boneless pork shoulder, coating evenly. Let marinate for at least 1 hour, preferably overnight in the refrigerator.
3. Step 3: Place the marinated pork shoulder in a slow cooker with 1 cup water and 2 bay leaves. Cover and cook on low heat for 8 hours until the pork is very tender and shreds easily.
4. Step 4: Remove pork from slow cooker, shred with two forks, and discard bay leaves. Return shredded pork to the slow cooker juices to keep moist.
5. Step 5: Serve warm with crusty bread or as filling for Spanish-style sandwiches or tapas.