Slow-Roasted Pork Shoulder with Paprika and Garlic
Juicy pork shoulder slow-roasted with a robust paprika and garlic rub, perfect for tender pulled pork. This american-inspired pork ready in about 315 minutes pairs bone-in pork shoulder, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, bone-in pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large, quartered onion
- 1 cup chicken broth
Instructions
- Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 2 tsp salt, and 1 tsp black pepper to make a dry rub.
- Step 2: Rub 2 tbsp olive oil all over the 3 lb bone-in pork shoulder, then coat evenly with the spice mixture.
- Step 3: Place the pork shoulder fat side up in a roasting pan. Scatter 1 large quartered onion around the pork and pour 1 cup chicken broth into the pan to keep the meat moist.
- Step 4: Cover tightly with foil and roast in the preheated oven for 4 to 5 hours, until the pork is fork-tender and easily pulls apart.
- Step 5: Remove the foil, increase oven temperature to 425°F, and roast for an additional 20 minutes to crisp the outside. Let rest 15 minutes before shredding and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Paprika and Garlic take to make?
Total time is about 315 minutes (15 min prep + 300 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 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 bone-in pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder 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-Roasted Pork Shoulder 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-Roasted Pork Shoulder with Paprika and Garlic?
American 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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