Slow-Cooked Pork Shoulder with Garlic and Smoked Paprika
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 1 large sliced onion, 3 fresh thyme sprigs, and 2 bay leaves around the pork in the slow cooker.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder with Garlic and Smoked Paprika take to make?
Total time is about 260 minutes (20 min prep + 240 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 Smoked 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 pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Pork Shoulder with Garlic and Smoked 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 Smoked 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 Smoked Paprika?
Spanish spanish 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.
What others are saying
- ★★★★★
A game-changer for pork shoulder! The slow cooker made it impossibly tender, and the garlic-paprika combo was divine. My kids even asked for seconds—rare for my picky eaters!
- ★★★★★
Authentic Spanish flavors without the hassle! The recipe instructions were clear, and the smoky garlic aroma filled my kitchen. Paired it with saffron rice for a restaurant-worthy meal.
- ★★★★★
This recipe transformed my weeknight dinner! The pork melted off the bone and the smoked paprika gave such a rich, authentic Spanish depth. Served with crusty bread for dipping in the juices—perfect.
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