Slow-Cooked Spanish Pork with Paprika and Garlic
Tender pork shoulder slow-cooked in a fragrant mixture of smoked paprika, garlic, and white wine, perfect for a hearty Spanish-inspired dinner. This spanish-inspired pork ready in about 440 minutes pairs pork shoulder, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cut into 2-inch chunks pork shoulder
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 6 cloves, minced garlic cloves
- 1 large, sliced white onion
- 1 cup dry white wine
- 1 cup chicken broth
- 2 leaves bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 lbs pork shoulder chunks and brown on all sides for 5-7 minutes.
- Step 2: Transfer browned pork to a slow cooker. Add 2 tbsp smoked paprika, 6 minced garlic cloves, and 1 large sliced white onion to the slow cooker.
- Step 3: Pour in 1 cup dry white wine and 1 cup chicken broth, then add 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
- Step 4: Cover and cook on low for 6-8 hours until pork is tender and easily shredded.
- Step 5: Before serving, discard bay leaves and sprinkle 2 tbsp chopped fresh parsley over the pork. Serve with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Spanish Pork with Paprika and Garlic take to make?
Total time is about 440 minutes (20 min prep + 420 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 with Paprika and Garlic?
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 from drying out.
Can I substitute ingredients in Slow-Cooked Spanish Pork with Paprika and Garlic?
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 with Paprika and Garlic 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 with Paprika and Garlic?
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.
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