Slow-Roasted Pork Shoulder with Spanish Paprika and Garlic

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

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.

Prep: 20 min Cook: 260 min Serves 6 Spanish cuisine 550 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 280 minutes (20 min prep + 260 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 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 pork shoulder, bone-in from drying out.

Can I substitute ingredients in Slow-Roasted Pork Shoulder with Spanish 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 Spanish 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 Spanish Paprika and Garlic?

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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