Slow-Cooked Pork Shoulder with Spanish Chorizo and Red Wine
Fall-apart tender pork shoulder braised slowly with smoky Spanish chorizo and robust red wine for a rich, hearty main course. This spanish-inspired pork ready in about 200 minutes pairs pork shoulder, cut into 2-inch chunks, Spanish chorizo, sliced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pork shoulder, cut into 2-inch chunks
- 6 oz Spanish chorizo, sliced
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 5 cloves garlic cloves, minced
- 1 cup dry red wine
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 3 lbs pork shoulder chunks and brown on all sides for about 8 minutes total, then transfer pork to a plate.
- Step 2: Add 6 oz sliced Spanish chorizo and 1 large diced onion to the pot, sauté for 5 minutes until onion softens and chorizo releases oil.
- Step 3: Stir in 5 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
- Step 4: Deglaze the pot with 1 cup dry red wine, scraping up browned bits from the bottom, then return pork to the pot and pour in 2 cups chicken broth.
- Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours until pork is fork-tender and sauce thickens.
- Step 6: Adjust seasoning if needed and serve the pork and chorizo stew with crusty bread or roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder with Spanish Chorizo and Red Wine take to make?
Total time is about 200 minutes (20 min prep + 180 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 Spanish Chorizo and Red Wine?
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 spanish chorizo, sliced from drying out.
Can I substitute ingredients in Slow-Cooked Pork Shoulder with Spanish Chorizo and Red Wine?
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 Spanish Chorizo and Red Wine 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 Spanish Chorizo and Red Wine?
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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