Slow-Cooked Pork Shoulder with Smoky Paprika and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 320 minutes pairs boneless pork shoulder, smoked paprika, minced 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.

Prep: 20 min Cook: 300 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Smoky Paprika and Garlic take to make?

Total time is about 320 minutes (20 min prep + 300 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 Smoky Paprika and Garlic?

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 Smoky Paprika and Garlic?

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 Smoky Paprika and Garlic 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 Smoky Paprika and Garlic?

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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