Slow-Cooked Pork Shoulder with Romesco and Roasted Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-cooked until falling apart, served with smoky roasted potatoes and vibrant romesco sauce. This spanish-inspired pork ready in about 260 minutes pairs boneless 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.

Prep: 20 min Cook: 240 min Serves 6 Spanish cuisine 550 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Romesco and Roasted Potatoes 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 Romesco and Roasted Potatoes?

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 boneless pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Romesco and Roasted Potatoes?

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 Romesco and Roasted Potatoes 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 Romesco and Roasted Potatoes?

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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