Slow-Cooked Spanish Pork Shoulder with Garlic and Herbs

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

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.

Prep: 20 min Cook: 240 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Spanish Pork Shoulder with Garlic and Herbs take to make?

Total time is about 260 minutes (20 min prep + 240 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 Spanish Pork Shoulder with Garlic and Herbs?

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 pork shoulder, boneless from drying out.

Can I substitute ingredients in Slow-Cooked Spanish Pork Shoulder with Garlic and Herbs?

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 Spanish Pork Shoulder with Garlic and Herbs 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 Spanish Pork Shoulder with Garlic and Herbs?

Spanish spanish 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.

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