Slow-Cooked Pork Shoulder with Romesco and Roasted Potatoes

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender pork shoulder slow-cooked until falling apart, served with smoky roasted potatoes and vibrant romesco sauce. This Spanish-inspired pork recipe, ready in about 260 minutes, pairs pork shoulder, olive oil, smoked paprika 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.

Ingredients

• 2 lbs, boneless pork shoulder
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 5, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, peeled and seeded roasted red peppers
• 1/4 cup, toasted almonds
• 1 medium, roasted and peeled tomato
• 2 tbsp sherry vinegar
• 1/4 cup olive oil
• 1/4 tsp smoked chili flakes
• 1 lb, cut into 1-inch chunks yellow potatoes
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat the oven to 300°F. Rub 2 lbs boneless pork shoulder all over with 2 tbsp olive oil, 2 tsp smoked paprika, 5 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Place in a roasting pan and cover tightly with foil.
2. Step 2: Slow cook the pork in the oven for 3 1/2 to 4 hours until very tender and shreddable.
3. Step 3: While the pork cooks, toss 1 lb yellow potatoes cut into 1-inch chunks with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 30-35 minutes until golden and crispy.
4. Step 4: Prepare romesco sauce by blending 2 roasted red peppers, 1/4 cup toasted almonds, 1 roasted peeled tomato, 2 tbsp sherry vinegar, 1/4 cup olive oil, 1/4 tsp smoked chili flakes, and salt to taste until smooth.
5. Step 5: Once the pork is done, shred it with two forks and toss with any pan juices. Serve the shredded pork alongside roasted potatoes, topped with romesco sauce and sprinkled with 2 tbsp chopped fresh parsley.