Slow-Roasted Pork Shoulder with Spanish Saffron and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-roasted pork shoulder infused with aromatic saffron and garlic, perfect for a comforting Spanish main course. This Spanish recipe, ready in about 320 minutes, pairs pork shoulder, bone-in, olive oil, garlic cloves, sliced 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.

Prep: 20 min Cook: 300 min Serves 6 Spanish cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder, bone-in
4 tbsp olive oil
6 garlic cloves, sliced
1/2 tsp saffron threads
1 tbsp smoked paprika
1 1/2 tsp sea salt
1 tsp black pepper
1/2 cup dry white wine
3 fresh thyme sprigs

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

HENCKELS Statement Razor-Sharp 20-Piece Knife Set with Block, Chef Knife, Bread Knife, German Engineered Knife Informed by over 100 Years of Mastery, Natural
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Instructions

Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs pork shoulder all over with 4 tbsp olive oil, 1 tbsp smoked paprika, 1 1/2 tsp sea salt, and 1 tsp black pepper.
Step 2: Using a sharp knife, make several shallow slits into the pork and insert 6 sliced garlic cloves evenly throughout the meat.
Step 3: Soak 1/2 tsp saffron threads in 2 tbsp warm water for 10 minutes, then drizzle the saffron water over the pork.
Step 4: Place the pork in a roasting pan with 3 sprigs fresh thyme and pour 1/2 cup dry white wine into the bottom of the pan.
Step 5: Cover the roasting pan tightly with foil and slow roast for 4 to 5 hours, basting with the pan juices every hour, until the pork is fork-tender and falling apart.
Step 6: Remove foil and roast uncovered for an additional 20 minutes to crisp the exterior. Let rest 15 minutes before slicing and serving.