Slow-Roasted Pork Shoulder with Spanish Garlic and Herb Rub

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

A succulent pork shoulder slow-roasted with a robust garlic, smoked paprika, and herb rub, yielding tender meat with a flavorful crust. This Spanish recipe, ready in about 320 minutes, pairs pork shoulder (bone-in), garlic cloves, minced, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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: 300 min Serves 8 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). In a small bowl, mix 6 minced garlic cloves, 2 tbsp smoked paprika, 1 tbsp dried oregano, 2 tsp fresh thyme leaves, 2 tsp sea salt, 1 tsp black pepper, and 3 tbsp extra virgin olive oil to form a fragrant rub.
  2. Step 2: Pat dry the 4 lb pork shoulder with paper towels. Rub the garlic and herb mixture all over the pork, ensuring even coverage especially on the fat cap side.
  3. Step 3: Place the pork shoulder on a roasting rack in a roasting pan and cook in the preheated oven for 4 to 5 hours until the internal temperature reaches 195°F (90°C) and the meat is tender enough to shred easily.
  4. Step 4: Remove from oven and rest for 20 minutes before slicing or pulling. Serve with pan juices or your favorite Spanish sides.

Frequently asked questions

How long does Slow-Roasted Pork Shoulder with Spanish Garlic and Herb Rub take to make?

Total time is about 320 minutes (20 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 Spanish Garlic and Herb Rub?

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 Spanish Garlic and Herb Rub?

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 Spanish Garlic and Herb Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Spanish Garlic and Herb Rub?

Spanish spanish 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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