Slow-Cooked Pork with Cider and Paprika

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder slowly braised in apple cider and smoky paprika, delivering a rich, comforting Spanish-inspired dish. This Spanish-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cut into 2-inch cubes, olive oil, smoked paprika 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: 120 min Serves 6 Spanish cuisine 450 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 2-inch cubes
2 tbsp olive oil
2 tbsp smoked paprika
1 large chopped onion
3 minced garlic cloves
2 cups apple cider
1 cup chicken broth
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 fresh thyme sprigs
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides, about 6-8 minutes, then remove and set aside.
Step 2: In the same pot, add 1 large chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp smoked paprika, cooking for 1 minute until aromatic. Return pork to the pot and pour in 2 cups apple cider and 1 cup chicken broth.
Step 4: Add 1 bay leaf, 2 sprigs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until pork is fork-tender.
Step 5: Remove bay leaf and thyme sprigs. Sprinkle with 2 tbsp chopped fresh parsley before serving with crusty bread or roasted vegetables.