Slow-Cooked Pork Shoulder with Spanish Paprika and Garlic

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

Tender pork shoulder slow-cooked in a robust blend of Spanish smoked paprika, garlic, and herbs, perfect for a hearty dinner. This spanish ready in about 195 minutes pairs pork shoulder, Spanish smoked paprika, garlic cloves, minced 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.

Prep: 15 min Cook: 180 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder all over with 2 tbsp Spanish smoked paprika, 6 minced garlic cloves, 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp dried oregano until evenly coated.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Add the pork shoulder and sear on all sides for 4-5 minutes per side until golden brown.
  3. Step 3: Pour 1 cup chicken broth into the pot, add 3 sprigs fresh thyme, then cover with a lid and transfer to the oven. Cook for 3 hours, basting every hour with the pan juices, until pork is fork-tender and easily shredded.
  4. Step 4: Remove from oven and let rest for 20 minutes before shredding with two forks. Serve with pan juices spooned over the top.

Frequently asked questions

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

Total time is about 195 minutes (15 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 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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Spanish 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 Spanish 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 Spanish Paprika and Garlic?

Spanish spanish 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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