Slow-Roasted Spanish Garlic and Paprika Pork Shoulder

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender pork shoulder slow-roasted with smoky paprika and garlic, delivering rich flavor and melt-in-your-mouth texture. This Spanish-inspired pork 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 450 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.

Ingredients

• 4 lbs pork shoulder (bone-in)
• 2 tbsp smoked paprika
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 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, combine 2 tbsp smoked paprika, 6 minced garlic cloves, 3 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, 1 tsp dried oregano, and 2 tbsp white wine vinegar to create a paste.
2. Step 2: Rub the spice paste thoroughly over the entire surface of the 4 lb pork shoulder. Place pork in a roasting pan and pour 1 cup water into the pan to keep the meat moist.
3. Step 3: Cover the pan tightly with foil and roast in the oven for 4 hours, until the pork is very tender and easily pulls apart.
4. Step 4: Remove foil, increase oven temperature to 425°F, and roast uncovered for an additional 20 minutes to crisp the edges. Let rest for 15 minutes before slicing.