Spanish Slow-Cooked Pork with Cider and Paprika
Tender pork shoulder slowly braised in apple cider and smoky paprika, delivering a rich, comforting Spanish-inspired dish. This spanish-inspired pork ready in about 140 minutes pairs pork shoulder, cut into 2-inch cubes, olive oil, smoked paprika 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.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 large chopped onion
- 3 cloves minced garlic cloves
- 2 cups apple cider
- 1 cup chicken broth
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sprigs fresh thyme sprigs
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides, about 6-8 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp smoked paprika, cooking for 1 minute until aromatic. Return pork to the pot and pour in 2 cups apple cider and 1 cup chicken broth.
- Step 4: Add 1 bay leaf, 2 sprigs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until pork is fork-tender.
- Step 5: Remove bay leaf and thyme sprigs. Sprinkle with 2 tbsp chopped fresh parsley before serving with crusty bread or roasted vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Slow-Cooked Pork with Cider and Paprika take to make?
Total time is about 140 minutes (20 min prep + 120 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 Slow-Cooked Pork with Cider and Paprika?
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 Slow-Cooked Pork with Cider and Paprika?
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 Slow-Cooked Pork with Cider and Paprika 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 Slow-Cooked Pork with Cider and Paprika?
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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