Slow-Roasted Pork Shoulder with Spanish Paprika and Garlic

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy pork shoulder slow-cooked with Spanish smoked paprika, garlic, and herbs to create rich flavors and tender meat. This Spanish recipe, ready in about 280 minutes, pairs pork shoulder, bone-in, smoked paprika, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 2 tbsp smoked paprika
• 6 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 1 tbsp dried oregano
• 1 tbsp sea salt
• 1 tsp black pepper
• 3 fresh rosemary sprigs
• 2 tbsp white wine vinegar
• 1 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tbsp smoked paprika, 6 minced garlic cloves, 3 tbsp olive oil, 1 tbsp dried oregano, 1 tbsp sea salt, and 1 tsp black pepper to make a paste.
2. Step 2: Rub the spice paste all over the 3 lbs bone-in pork shoulder, coating every surface. Place the pork in a roasting pan and tuck 3 fresh rosemary sprigs around it.
3. Step 3: Pour 2 tbsp white wine vinegar and 1 cup water into the roasting pan. Cover tightly with foil and roast for 4 hours until the meat is tender and easily pulls apart.
4. Step 4: Remove foil and increase oven to 425°F. Roast uncovered for 20 minutes until the exterior crisps and darkens. Let rest 15 minutes before slicing.