Slow-Cooked Spanish Pork Shoulder with Garlic and Herbs

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Pork shoulder slow-cooked until tender with garlic, fresh herbs, and Spanish spices for a melt-in-your-mouth savory main dish. This Spanish recipe, ready in about 260 minutes, pairs pork shoulder, boneless, garlic cloves, smashed, fresh rosemary, chopped 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

• 3 lbs pork shoulder, boneless
• 6 garlic cloves, smashed
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp smoked Spanish paprika
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup dry white wine
• 1 medium onion, quartered
• 2 bay leaves

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs boneless pork shoulder with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp smoked Spanish paprika, 2 tbsp chopped rosemary, and 1 tbsp chopped thyme until well coated.
2. Step 2: Place the pork in a large roasting pan with 6 smashed garlic cloves, 1 quartered medium onion, and 2 bay leaves. Pour 1 cup dry white wine around the pork.
3. Step 3: Cover the pan tightly with foil and roast in the oven for 4 hours, basting the pork every hour with pan juices, until the meat is fork-tender and pulls apart easily.
4. Step 4: Remove the pork from the oven and let rest for 15 minutes before shredding or slicing to serve with the pan sauce.