Slow-Cooked Spanish Pork Shoulder with Paprika and Garlic

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Juicy pork shoulder slow-cooked with smoked paprika and garlic, creating tender meat perfect for sandwiches or hearty dinners. This Spanish-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, boneless, smoked paprika, garlic cloves, minced 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: 480 min Serves 6 Spanish cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder, boneless
2 tbsp smoked paprika
6 garlic cloves, minced
1 tbsp sea salt
1 tsp black pepper
2 tbsp olive oil
1 cup chicken broth
1 tsp dried oregano
1 bay leaf

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Instructions

Step 1: In a small bowl, combine 2 tbsp smoked paprika, 6 minced garlic cloves, 1 tbsp sea salt, 1 tsp black pepper, and 1 tsp dried oregano to create a spice rub.
Step 2: Rub the 3 lbs boneless pork shoulder evenly with the spice mixture, massaging it into all sides.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder for 4 minutes per side until browned and fragrant.
Step 4: Transfer the pork shoulder to a slow cooker, pour 1 cup chicken broth around (not over) the meat, and add 1 bay leaf.
Step 5: Cook on low for 8 hours until the pork is fall-apart tender and easily shredded with a fork.
Step 6: Remove the bay leaf and shred the pork directly in the slow cooker, mixing with the cooking juices for maximum flavor.
Step 7: Serve warm on crusty bread or with roasted vegetables.