Spanish Braised Pork with Smoked Paprika and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-braised pork simmered in a rich sauce of tomatoes, smoked paprika, and garlic, delivering tender meat with deep smoky flavor. This spanish-inspired pork ready in about 150 minutes pairs cut into 2-inch cubes pork shoulder, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 130 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Add 2 pounds cubed pork shoulder and brown on all sides, about 5-7 minutes total, until deeply caramelized. Remove pork and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 5 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tablespoons smoked paprika and cook for 1 minute to release its smoky aroma. Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom.
  4. Step 4: Return pork to the pot. Add 28 ounces canned diced tomatoes, 1 cup chicken broth, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Stir well and bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and braise for 2 hours, stirring occasionally, until pork is tender and sauce has thickened. Remove bay leaf before serving.

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Frequently asked questions

How long does Spanish Braised Pork with Smoked Paprika and Tomatoes take to make?

Total time is about 150 minutes (20 min prep + 130 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 Spanish Braised Pork with Smoked Paprika and Tomatoes?

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 olive oil from drying out.

Can I substitute ingredients in Spanish Braised Pork with Smoked Paprika and Tomatoes?

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 Spanish Braised Pork with Smoked Paprika and Tomatoes 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 Spanish Braised Pork with Smoked Paprika and Tomatoes?

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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