Slow-Cooked Pork Shoulder with Spanish Chorizo and White Beans

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 pork shoulder slow-cooked with spicy Spanish chorizo and creamy white beans, creating a rich and hearty stew perfect for comforting meals. This Spanish-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cut into 2-inch chunks, Spanish chorizo, sliced, cannellini beans, drained and rinsed 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: 120 min Serves 6 Spanish cuisine 450 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 2-inch chunks
6 oz Spanish chorizo, sliced
15 oz can cannellini beans, drained and rinsed
1 medium yellow onion, diced
3 garlic cloves, minced
2 tsp smoked paprika
2 cups chicken broth
2 tbsp olive oil
1 tsp fresh thyme leaves
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 lbs pork shoulder chunks and brown on all sides for 6-8 minutes until caramelized. Remove pork and set aside.
Step 2: In the same pot, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
Step 3: Add 6 oz sliced Spanish chorizo and cook for 3 minutes until it releases its oils. Stir in 2 tsp smoked paprika.
Step 4: Return pork to the pot along with 15 oz drained cannellini beans, 2 cups chicken broth, 1 tsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
Step 5: Cover and reduce heat to low, cooking gently for 2 hours until pork is fork-tender and flavors meld. Adjust seasoning before serving.