Slow-Cooked Pork Shoulder with Spanish Red Wine and Smoked Paprika

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

Tender pork shoulder slowly braised in a robust red wine and smoked paprika sauce, perfect for a comforting Spanish-inspired main dish. This spanish-inspired pork ready in about 200 minutes pairs cut into 3-inch chunks pork shoulder, extra virgin olive oil, large, diced onion 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: 180 min Serves 6 Spanish cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Season 1.5 kg pork shoulder chunks with 1 tsp black pepper and 1 tsp sea salt. Brown pork in batches, about 4 minutes per side, until golden. Remove and set aside.
  2. Step 2: Add 1 large diced onion and 5 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp smoked paprika, then deglaze the pot with 1 cup dry Spanish red wine, scraping browned bits from the bottom.
  4. Step 4: Return pork to the pot along with 400 g canned diced tomatoes, 1 cup broth, 2 bay leaves, remaining 1/2 tsp sea salt, and 1 tbsp chopped fresh rosemary.
  5. Step 5: Bring to a gentle simmer, cover, reduce heat to low, and cook for 3 hours until pork is fork-tender and sauce thickens, stirring occasionally.
  6. Step 6: Remove bay leaves, adjust seasoning to taste, and serve the pork with sauce spooned over rice or crusty bread.

Frequently asked questions

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

Total time is about 200 minutes (20 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 Red Wine and Smoked Paprika?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Spanish Red Wine and Smoked Paprika?

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 Red Wine and Smoked Paprika 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 Red Wine and Smoked Paprika?

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.

Related recipes