Are you craving a truly delicious and satisfying meal that's surprisingly easy to make? Look no further than this slow-cooked Spanish pork shoulder recipe! This dish is bursting with authentic flavors, perfect for a weeknight dinner or a special occasion. Tender, juicy pork melts in your mouth, infused with the rich aromas of smoky paprika, garlic, and a hint of sweetness. It's a guaranteed crowd-pleaser, even for picky eaters. Prepare for a culinary adventure that’s both simple and spectacular! This recipe provides a fantastic example of homemade cooking at its finest.
Ingredients: You'll Need These Flavor Bombs
- 3-4 lb boneless pork shoulder (butt roast)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for a touch of heat)
- 1 cup dry red wine (such as Rioja or Tempranillo)
- 1 cup chicken broth
- 1 bay leaf
- 1/2 cup pitted Manzanilla olives, halved
- 1/4 cup chopped fresh parsley, for garnish
Step-by-Step Cooking Instructions: Your Guide to Pork Perfection
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Season the Pork: Pat the pork shoulder dry with paper towels. Generously season it all over with salt and freshly ground black pepper.
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Sear the Pork: Heat the olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step helps to develop a delicious crust.
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Sauté the Aromatics: Remove the pork from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Bloom the Spices: Stir in the smoked paprika, sweet paprika, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their full aroma. This simple step significantly enhances the flavor profile.
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Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for a couple of minutes, allowing the alcohol to reduce slightly.
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Combine and Slow Cook: Return the pork shoulder to the pot. Add the chicken broth and bay leaf. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Slow cook for 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork.
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Shred and Simmer: Remove the pork from the pot and let it rest for 10-15 minutes. Shred the pork using two forks. Skim off excess fat from the cooking liquid. Return the shredded pork to the pot and stir in the olives. Simmer for another 5 minutes to heat through and allow the flavors to meld.
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Serve and Enjoy: Garnish with fresh parsley and serve the delicious Spanish pork shoulder over rice, mashed potatoes, or crusty bread. Enjoy this healthy meal!
Tips and Variations for a Personalized Dish
- For extra flavor: Marinate the pork shoulder overnight in the red wine and spices for an even more intense taste.
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder dish, omit it altogether.
- Add vegetables: Include other vegetables like carrots, potatoes, or bell peppers during the slow cooking process.
- Make it a complete meal: Serve with a side of Spanish rice or roasted vegetables for a hearty and balanced meal.
Nutritional Information (per serving, approximate)
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 400-500
- Protein: 35-45g
- Fat: 20-25g
- Carbohydrates: 15-20g
This slow-cooked Spanish pork shoulder is a perfect example of easy recipes that deliver big on flavor. It's a versatile dish that can be adapted to your preferences and dietary needs. It's a fantastic addition to your repertoire of quick dinner ideas and best recipes. Enjoy the flavorful journey!