Slow-Roasted Pork Shoulder with Garlic and Spanish Red Wine
Tender, fall-apart pork shoulder infused with garlic and slow-roasted in rich Spanish red wine and herbs. This spanish-inspired pork ready in about 255 minutes pairs pork shoulder, bone-in, garlic cloves, sliced, olive oil 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 pork shoulder, bone-in
- 8 garlic cloves, sliced
- 2 tbsp olive oil
- 1 cup dry Spanish red wine
- 3 fresh rosemary sprigs
- 1 tbsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Pat dry 3 lbs bone-in pork shoulder and rub evenly with 1 tbsp sea salt and 1 tsp black pepper.
- Step 2: Using a small knife, make 8 small incisions in the pork and insert 8 sliced garlic cloves into each slit for deep infusion.
- Step 3: Heat 2 tbsp olive oil in a large ovenproof pan over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side.
- Step 4: Pour 1 cup dry Spanish red wine into the pan and add 3 fresh rosemary sprigs around the meat. Cover tightly with foil and roast in the oven for 3.5 to 4 hours until the pork is tender and pulls apart easily.
- Step 5: Remove from oven, let rest 15 minutes, then shred the pork with two forks, spooning pan juices over for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Garlic and Spanish Red Wine take to make?
Total time is about 255 minutes (15 min prep + 240 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-Roasted Pork Shoulder with Garlic and Spanish Red Wine?
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, bone-in from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder with Garlic and Spanish Red Wine?
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-Roasted Pork Shoulder with Garlic and Spanish Red Wine 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-Roasted Pork Shoulder with Garlic and Spanish Red Wine?
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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