Slow-Cooked Pork Shoulder with Orange and Smoked Paprika

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked pork shoulder infused with bright orange zest and smoky paprika, perfect for shredding into tacos or sandwiches. This Spanish-inspired pork recipe, ready in about 320 minutes, pairs Pork shoulder, Orange zest, Orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 300 min Serves 6 Spanish cuisine 480 cal/serving

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Ingredients

3 lbs, boneless Pork shoulder
2 tsp Orange zest
1/2 cup, fresh Orange juice
2 tbsp Smoked paprika
4, minced Garlic cloves
1 tbsp Ground cumin
2 tbsp Olive oil
1 1/2 tsp Salt
1 tsp Ground black pepper
1 large, sliced Yellow onion
1 cup Chicken broth

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Instructions

Step 1: Combine 2 tbsp smoked paprika, 1 tbsp ground cumin, 1 1/2 tsp salt, 1 tsp black pepper, 4 minced garlic cloves, and 2 tsp orange zest in a small bowl. Rub this spice mixture evenly over the entire surface of the 3 lb boneless pork shoulder.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for about 3-4 minutes per side until browned and caramelized, then transfer to a slow cooker.
Step 3: Add 1 sliced large yellow onion and 1/2 cup fresh orange juice along with 1 cup chicken broth around the pork in the slow cooker.
Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is very tender and easily shredded with a fork.
Step 5: Remove the pork from the slow cooker, shred with two forks, and mix with the cooking juices. Serve hot in tacos, sandwiches, or over rice.