Slow-Cooked Pork Shoulder with Romesco Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender slow-cooked pork shoulder served with a vibrant Catalan Romesco sauce made from roasted peppers and almonds. This Spanish recipe, ready in about 500 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 490 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

• 3 lbs, bone-in pork shoulder
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 5, minced garlic cloves
• 1 tbsp salt
• 1 tsp black pepper
• 3 large, roasted and peeled red bell peppers
• 1/2 cup toasted almonds
• 1 slice, crust removed white bread
• 2 tbsp sherry vinegar
• 1/2 tsp smoked chili powder
• 1 cup water
• 2 tbsp, chopped parsley

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Instructions

1. Step 1: Rub 3 lbs pork shoulder all over with 2 tsp smoked paprika, 5 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat and sear pork on all sides until deeply browned, about 4 minutes per side.
2. Step 2: Transfer pork shoulder to a slow cooker. Pour in 1 cup water, cover, and cook on low for 8 hours until pork is tender and shreds easily.
3. Step 3: Meanwhile, prepare Romesco sauce by blending 3 large roasted and peeled red bell peppers, 1/2 cup toasted almonds, 1 slice white bread (crust removed), 2 tbsp sherry vinegar, 1/2 tsp smoked chili powder, and 2 tbsp chopped parsley until smooth.
4. Step 4: Once pork is done, shred it with two forks and toss with 3/4 cup Romesco sauce, reserving some sauce for serving.
5. Step 5: Serve shredded pork piled on plates with extra Romesco sauce spooned over top for a smoky, nutty finish.