Slow-Cooked Pork Shoulder with Spanish Smoked Paprika and Garlic

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender pork shoulder slow-braised with garlic, smoked paprika, and onion, creating a rich, aromatic dish perfect for hearty meals or sandwiches. This Spanish-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, boneless, trimmed, olive oil, yellow onion, sliced 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, boneless, trimmed
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 6 garlic cloves, smashed
• 2 tbsp smoked paprika
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tsp salt
• 1 tsp black pepper
• 3 fresh thyme sprigs

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder all over with 2 tsp salt, 1 tsp black pepper, and 2 tbsp smoked paprika.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering, then sear pork shoulder for 5 minutes per side until deeply browned.
3. Step 3: Remove pork and add 1 large sliced yellow onion and 6 smashed garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
4. Step 4: Deglaze the pot with 1 cup dry white wine, scraping browned bits from the bottom, then add 1 cup chicken broth and 3 fresh thyme sprigs.
5. Step 5: Return pork to the pot, cover tightly, and transfer to the oven. Slow cook for 3 hours until pork is fork-tender and shreds easily.
6. Step 6: Remove pork, shred with forks, and toss with pan juices before serving.