Spanish-Style Slow Cooker Pork with Smoked Paprika and Olives

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 smoked paprika, garlic, and olives for a rich Spanish-inspired dinner. This Spanish-inspired pork recipe, ready in about 440 minutes, pairs pork shoulder, smoked paprika, sea salt 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.

Prep: 20 min Cook: 420 min Serves 6 Spanish cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs, trimmed and cut into 2-inch chunks pork shoulder
2 tbsp smoked paprika
1 1/2 tsp sea salt
1 tsp black pepper
5, minced garlic cloves
1 medium, sliced yellow onion
1 cup, halved pitted green olives
1/2 cup dry white wine
1 cup chicken broth
2 tsp fresh thyme
2 tbsp extra virgin olive oil

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 3 lbs pork shoulder chunks with 2 tbsp smoked paprika, 1 1/2 tsp sea salt, 1 tsp black pepper, and 5 minced garlic cloves. Toss well to coat the meat evenly.
Step 2: Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Sear the pork chunks in batches for 3-4 minutes per side until browned on all sides.
Step 3: Transfer the browned pork to a slow cooker. Add 1 medium sliced yellow onion, 1 cup halved pitted green olives, 1/2 cup dry white wine, 1 cup chicken broth, and 2 tsp fresh thyme.
Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until pork is tender and easily shredded.
Step 5: Remove pork from the slow cooker and shred with two forks. Return to the sauce and stir to combine before serving.