Slow-Cooked Pork Shoulder with Garlic and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pork shoulder infused with garlic and smoked paprika, slow-cooked to melt-in-your-mouth perfection for classic Spanish flavors. This Spanish recipe, ready in about 260 minutes, pairs pork shoulder, garlic cloves, smoked paprika 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

• 1.5 kg, boneless pork shoulder
• 6, minced garlic cloves
• 2 tbsp smoked paprika
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup dry white wine
• 3 fresh thyme sprigs
• 1 large, sliced onion
• 2 bay leaves

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Instructions

1. Step 1: Rub 1.5 kg boneless pork shoulder all over with 6 minced garlic cloves, 2 tbsp smoked paprika, 2 tsp salt, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
3. Step 3: Add 1 large sliced onion, 3 fresh thyme sprigs, and 2 bay leaves around the pork in the slow cooker.
4. Step 4: Pour 1/2 cup dry white wine over the pork, cover, and cook on low for 8 hours or on high for 4 hours until the meat is tender and easily shredded with a fork.
5. Step 5: Remove pork from slow cooker and shred with two forks, discarding bay leaves and thyme sprigs. Spoon the cooking juices over the shredded pork before serving with crusty bread or roasted potatoes.