Slow-Cooked Pork Shoulder with Spanish Sofrito and Saffron
Tender, melt-in-your-mouth pork shoulder slow-cooked in a vibrant Spanish sofrito enriched with saffron and smoky paprika. This spanish-inspired pork ready in about 200 minutes pairs cut into 2-inch chunks Pork shoulder, Extra virgin olive oil, large (8 oz), finely chopped 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.
Ingredients
- 2 lbs, cut into 2-inch chunks Pork shoulder
- 3 tbsp Extra virgin olive oil
- 1 large (8 oz), finely chopped Onion
- 1 medium (6 oz), diced Green bell pepper
- 4, minced Garlic cloves
- 2 tbsp Tomato paste
- 14 oz Canned crushed tomatoes
- 1 tbsp Smoked paprika
- 1/4 tsp, soaked in 2 tbsp warm water Saffron threads
- 1 cup Chicken broth
- 1 tsp Sea salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides, about 5-7 minutes.
- Step 2: Remove pork and reduce heat to medium. Add 1 large finely chopped onion (8 oz) and 1 diced green bell pepper (6 oz) to the pot. Sauté for 6-8 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Then add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
- Step 4: Pour in 14 oz canned crushed tomatoes, 1 tbsp smoked paprika, and the saffron threads soaked in 2 tbsp warm water. Stir to combine.
- Step 5: Return the browned pork to the pot. Add 1 cup chicken broth, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, then cover and reduce heat to low.
- Step 6: Slow-cook gently for 2.5 to 3 hours, stirring occasionally, until the pork is tender and the sauce thickens.
- Step 7: Adjust seasoning to taste and serve with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder with Spanish Sofrito and Saffron 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 Sofrito and Saffron?
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 Sofrito and Saffron?
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 Sofrito and Saffron 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 Sofrito and Saffron?
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.
