Spanish-Style Slow Cooker Pork with Paprika and Garlic

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked pork shoulder infused with smoky paprika and garlic, perfect for shredding and serving over rice or in sandwiches. This Spanish-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, boneless, smoked paprika, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 300 min Serves 6 Spanish cuisine 550 cal/serving

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Ingredients

3 lbs pork shoulder, boneless
2 tbsp smoked paprika
6 garlic cloves, minced
1 large onion, sliced
2 tbsp olive oil
2 tbsp white wine vinegar
1 cup chicken broth
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
2 bay leaves
1/4 cup fresh parsley, chopped

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Instructions

Step 1: In a small bowl, combine 2 tbsp smoked paprika, 6 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano to make a spice rub.
Step 2: Rub the 3 lb pork shoulder all over with the spice mixture.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
Step 4: Transfer the pork to a slow cooker. Add 1 sliced large onion and 2 bay leaves around the pork.
Step 5: Pour 1 cup chicken broth and 2 tbsp white wine vinegar into the slow cooker.
Step 6: Cover and cook on low for 8 hours or high for 5 hours until pork is tender and easily shredded with a fork.
Step 7: Remove pork and shred with two forks, discarding bay leaves.
Step 8: Return shredded pork to the slow cooker juices and stir to coat.
Step 9: Garnish with 1/4 cup chopped fresh parsley before serving over rice, in sandwiches, or tacos.