Spanish Slow-Cooked Pork with Smoked Paprika and White Beans
Tender pork slow-cooked with smoky paprika, garlic, and white beans, delivering rich, comforting flavors inspired by Spanish regional cuisine. This spanish-inspired pork ready in about 155 minutes pairs cut into 2-inch cubes pork shoulder, smoked paprika, minced garlic cloves 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, cut into 2-inch cubes pork shoulder
- 2 tbsp smoked paprika
- 5 cloves, minced garlic cloves
- 1 can (15 oz) white beans (canned, drained)
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 1/2 cups chicken broth
- 1 tsp dried thyme
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Toss 2 lbs cubed pork shoulder with 2 tbsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned pork to a plate.
- Step 3: In the same pot, add 1 diced medium yellow onion and 5 minced garlic cloves. Sauté for 3-4 minutes until onions are translucent and fragrant.
- Step 4: Return the pork to the pot. Add 1 1/2 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until pork is tender.
- Step 5: Stir in 1 can (15 oz) drained white beans. Cook uncovered for an additional 15 minutes to heat through and thicken the sauce slightly.
- Step 6: Remove bay leaf, adjust seasoning with more salt if needed, and sprinkle 2 tbsp chopped fresh parsley before serving with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Slow-Cooked Pork with Smoked Paprika and White Beans take to make?
Total time is about 155 minutes (20 min prep + 135 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 Smoked Paprika and White Beans?
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 smoked paprika from drying out.
Can I substitute ingredients in Spanish Slow-Cooked Pork with Smoked Paprika and White Beans?
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 Smoked Paprika and White Beans 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 Smoked Paprika and White Beans?
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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