Slow-Cooked Pork Shoulder with Spanish Chorizo and Smoked Paprika

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked pork shoulder simmered with smoky Spanish chorizo and paprika, creating a rich and hearty meat dish. This Spanish-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, cut into 2-inch chunks, Spanish chorizo, sliced, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 150 min Serves 6 Spanish cuisine 420 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 2-inch chunks
6 oz Spanish chorizo, sliced
1 medium onion, diced
3 garlic cloves, minced
2 tsp smoked paprika
2 tbsp tomato paste
1 cup chicken broth
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
2 fresh thyme sprigs

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 2 lbs pork shoulder chunks seasoned with 1 tsp salt and 1/2 tsp black pepper, searing for 4-5 minutes per side until browned on all sides. Remove pork and set aside.
Step 2: In the same pot, add 1 diced medium onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant. Stir in 2 tsp smoked paprika and 2 tbsp tomato paste, cooking 1 minute to bloom spices.
Step 3: Return pork to the pot along with 6 oz sliced Spanish chorizo, 1 cup chicken broth, and 2 sprigs fresh thyme. Bring to a simmer, cover, reduce heat to low, and cook gently for 2.5 hours until pork is tender and shreddable.