Slow-Cooked Pork Shoulder with Smoky Paprika and Garlic

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender pork shoulder slow-cooked with smoked paprika, garlic, and herbs until falling-apart soft, perfect for sandwiches or hearty meals. This Spanish-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, smoked paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, boneless pork shoulder
• 2 tbsp smoked paprika
• 6, minced garlic cloves
• 2 tbsp olive oil
• 1 large, sliced onion
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 cup chicken broth
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 6 minced garlic cloves, 1 tsp dried oregano, 1 tsp cumin powder, salt, and black pepper to taste.
2. Step 2: Rub this spice mixture all over the 3 lbs boneless pork shoulder, massaging it into the meat thoroughly.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork shoulder and sear on all sides for 3-4 minutes per side until browned and caramelized.
4. Step 4: Transfer the pork to a slow cooker. Add 1 sliced large onion and 1 cup chicken broth around the meat.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shredded with a fork.
6. Step 6: Remove the pork from the slow cooker and shred it using two forks. Return shredded pork to the slow cooker and stir to soak up juices.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve warm with crusty bread or over rice.