Spanish Pork
Tender, flavorful, and deeply satisfying, Spanish Pork is a one-pot wonder that brings the bold flavors of Spain straight to your kitchen. Featuring succulent pork shoulder simmered to perfection in a rich tomato, red wine, and chicken stock base, this dish is elevated with smoky paprika, earthy cumin, and a touch of heat from red pepper flakes. Aromatic garlic and onion form the foundation of the sauce, while bay leaves infuse the dish with a subtle herbal note. Serve this slow-cooked masterpiece with crusty bread, fluffy rice, or roasted potatoes for a hearty and comforting meal. With just 15 minutes of prep time and a foolproof cooking method, Spanish Pork is perfect for weeknight dinners or a flavorful feast to impress your guests. Keywords: Spanish pork recipe, slow-cooked pork, Spanish cuisine, easy pork stew, one-pot pork dish.
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Recipe Information
Ingredients
- 1 kg pork shoulder
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes
- 4 whole garlic cloves
- 1 large onion
- 400 g canned diced tomatoes
- 250 ml chicken stock
- 125 ml red wine
- 2 whole bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Trim any excess fat from the pork shoulder and cut it into large, bite-sized chunks.
In a large bowl, mix the smoked paprika, ground cumin, red pepper flakes, salt, and black pepper. Add the pork chunks to the bowl and toss well until evenly coated with the spice mixture.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned, working in batches if necessary. Remove the pork and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the canned diced tomatoes, chicken stock, and bay leaves to the pot. Stir well to combine.
Return the seared pork to the pot, ensuring the pieces are mostly submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Remove the bay leaves and adjust seasoning with additional salt and black pepper, if needed.
Sprinkle the finished dish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
