Slow-Cooked Spanish Pork with Saffron and Smoked Paprika

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

Tender pork shoulder slow-braised with saffron, smoked paprika, and garlic to create a deeply flavorful and aromatic dish. This spanish-inspired pork ready in about 200 minutes pairs cut into 2-inch cubes pork shoulder, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 180 min Serves 6 Spanish cuisine 360 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder cubes seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the pork on all sides for about 5-7 minutes until golden, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 5 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp smoked paprika and the saffron threads soaked in 2 tbsp warm water. Cook for 1 minute until aromatic.
  4. Step 4: Return the pork to the pot and deglaze with 1 cup dry white wine, scraping up browned bits. Add 1 1/2 cups chicken broth, 4 sprigs fresh thyme, and 1 bay leaf.
  5. Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 to 3 hours until pork is very tender and sauce thickens.
  6. Step 6: Remove thyme sprigs and bay leaf. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Cooked Spanish Pork with Saffron and Smoked Paprika take to make?

Total time is about 200 minutes (20 min prep + 180 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 Saffron and Smoked Paprika?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Spanish Pork with Saffron and Smoked Paprika?

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 Saffron and Smoked Paprika 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 Saffron and Smoked Paprika?

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.

Related recipes