Slow-Roasted Spanish Garlic and Paprika Pork Shoulder
Tender pork shoulder slow-roasted with smoky paprika and garlic, delivering rich flavor and melt-in-your-mouth texture. This spanish-inspired pork 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Spanish Garlic and Paprika Pork Shoulder 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 Spanish Garlic and Paprika Pork Shoulder?
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 Spanish Garlic and Paprika Pork Shoulder?
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 Spanish Garlic and Paprika Pork Shoulder 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 Spanish Garlic and Paprika Pork Shoulder?
Spanish pork 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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