Slow Cooker Spanish Pork

Pork shoulder gently braised in tomatoes, spiked with sweet paprika and taken to the next level with a touch of chorizo.

Tweaked from 'Slow Cookers' by Jane Price


  • 1kg (2lb 4oz) boneless pork shoulder, cut into 4cm ( inch) cubes
  • 225g (8oz) hot chorizo sausages, sliced (mine was labelled 'picante')
  • 600g (1lb 5oz) small new potatoes, cut into halves
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely minced
  • 2 red peppers, seeded and cut into big chunks
  • 400g (14oz) tin chopped tomatoes
  • a small pinch of saffron
  • 1 tablespoon sweet paprika
  • 10 thyme sprigs
  • 60g (¼ cup) tomato purée
  • 125ml (½ cup) water
  • 125ml (½ cup) chicken stock
  • 2 tablespoons sherry
  • a handful fresh parsley, finely chopped


  1. Add the pork, chorizo, potatoes, onion, garlic, peppers, saffron, paprika and thyme to the slow cooker.
  2. Mix the tomato purée, water, stock and sherry in a small bowl and pour over the pork and vegetables. Stir well.
  3. Cook on HIGH for 6½ hours, or until the meat is tender.
  4. Season to taste, remove the thyme stalks and stir through the chopped parsley.

Keywords: cosy, prepare ahead, winter, autumn