Slow-Cooked Spanish Pork with Smoked Paprika and Potatoes

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

Tender pork shoulder slow-cooked with smoked paprika, garlic, and potatoes for a comforting Spanish-inspired main dish. This Spanish-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, cut into 2-inch cubes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 150 min Serves 6 Spanish cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 2 lbs cubed pork shoulder with 2 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the pork cubes in batches for 3-4 minutes per side until deeply caramelized, then set aside.
  3. Step 3: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
  4. Step 4: Return pork to the pot along with 1 lb halved baby potatoes. Pour in 1 cup chicken broth and 1/2 cup dry white wine, add 3 fresh thyme sprigs.
  5. Step 5: Cover tightly and transfer to the oven. Slow cook for 2 1/2 hours until pork is fork-tender and potatoes are cooked through.
  6. Step 6: Remove thyme sprigs, adjust seasoning with salt and pepper, and serve hot with pan juices spooned over.

Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 Smoked Paprika and Potatoes?

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 Smoked Paprika and Potatoes?

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 Smoked Paprika and Potatoes 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 Smoked Paprika and Potatoes?

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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