Slow-Cooked Pork Shoulder with Spanish Mojo Verde Sauce

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

Tender slow-cooked pork shoulder infused with garlic and smoked paprika, served with a vibrant mojo verde sauce of cilantro, parsley, and green chili. This spanish-inspired pork ready in about 280 minutes blends boneless, trimmed pork shoulder, divided olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 240 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 1.5 kg pork shoulder all over with 2 tbsp olive oil, 6 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 30 minutes at room temperature.
  2. Step 2: Heat remaining 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown the pork shoulder on all sides, about 5 minutes per side, until a deep golden crust forms.
  3. Step 3: Reduce heat to low, cover the pot, and slow-cook the pork for 3.5 to 4 hours, turning every hour, until the meat is very tender and pulls apart easily.
  4. Step 4: While pork cooks, prepare mojo verde sauce by blending 1 cup fresh cilantro leaves, 1/2 cup flat-leaf parsley leaves, 1 small seeded and chopped green chili, 3 tbsp red wine vinegar, 1/4 cup water, 1 tsp salt, and 1/2 tsp black pepper in a food processor until smooth.
  5. Step 5: When pork is done, shred it with two forks and toss with any cooking juices. Serve topped with generous spoonfuls of mojo verde sauce.

Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Spanish Mojo Verde Sauce take to make?

Total time is about 280 minutes (40 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Pork Shoulder with Spanish Mojo Verde Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Spanish Mojo Verde Sauce?

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 Mojo Verde Sauce 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 Mojo Verde Sauce?

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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