Slow-Cooked Spanish Pork with Paprika and White Beans

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender pork slow-cooked with smoky paprika and hearty white beans for a comforting Spanish-inspired stew that warms the soul. This Spanish-inspired pork recipe, ready in about 375 minutes, pairs pork shoulder, smoked paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 lbs, cut into 2-inch cubes pork shoulder
• 2 tbsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can), drained and rinsed canned white beans
• 1 1/2 cups chicken broth
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 2 lbs cubed pork shoulder with 2 tbsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the seasoned pork cubes in batches for about 3 minutes per side until golden. Transfer browned pork to a slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant, then transfer to the slow cooker.
4. Step 4: Add 14 oz canned diced tomatoes, 15 oz drained and rinsed white beans, 1 1/2 cups chicken broth, and 1 bay leaf to the slow cooker. Stir to combine.
5. Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours until pork is tender and stew is thickened.
6. Step 6: Remove bay leaf, garnish with 2 tbsp chopped fresh parsley, and serve warm.