Slow-Cooked Pork Shoulder with Garlic and Paprika
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 ready in about 495 minutes pairs boneless pork shoulder, smoked paprika, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve warm with crusty bread or as filling for Spanish-style sandwiches or tapas.
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 Paprika take to make?
Total time is about 495 minutes (15 min prep + 480 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 Paprika?
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 boneless pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Pork Shoulder with Garlic and Paprika?
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 Paprika 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 Paprika?
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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