Slow-Cooked Pork Shoulder with Spanish Paprika and Garlic

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender pork shoulder slow-cooked in a robust blend of Spanish smoked paprika, garlic, and herbs, perfect for a hearty dinner. This Spanish recipe, 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.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp Spanish smoked paprika
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 3 fresh thyme sprigs

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.