Slow-Cooked Pork Shoulder with Manchego and Piquillo Peppers

By · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork shoulder braised with Spanish piquillo peppers and finished with melty Manchego cheese for a rich, comforting dish. This spanish-inspired pork ready in about 215 minutes pairs cut into 2-inch chunks Pork shoulder, Olive oil, large, diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 195 min Serves 6 Spanish cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 1.5 kg pork shoulder chunks with salt and black pepper, then brown in batches for 5 minutes per side until deep golden. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 2 tsp smoked paprika and 1 tsp dried oregano, cooking for 1 minute to release aromas.
  4. Step 4: Deglaze the pot with 1 cup dry white wine, scraping up browned bits. Let it reduce by half over 3 minutes.
  5. Step 5: Return pork to the pot, add 2 cups chicken stock and 200 g chopped piquillo peppers. Bring to a simmer, cover, and cook on low heat for 3 hours until pork is fork-tender.
  6. Step 6: Preheat broiler. Transfer pork mixture to an oven-safe dish, sprinkle 150 g grated Manchego cheese evenly on top, and broil for 3-5 minutes until cheese is melted and golden.
  7. Step 7: Garnish with 1 tbsp chopped fresh thyme and serve with crusty bread or roasted vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Manchego and Piquillo Peppers take to make?

Total time is about 215 minutes (20 min prep + 195 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 Manchego and Piquillo Peppers?

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 Manchego and Piquillo Peppers?

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 Manchego and Piquillo Peppers 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 Manchego and Piquillo Peppers?

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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