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An easy slow cooker recipe for authentic Goan pork vindaloo, featuring tender pork shoulder simmered with a tangy, spicy vinegar and garlic marinade enriched with warming Indian spices.

Ingredients

Scale
  • 2 lbs boneless pork shoulder, cut into cubes
  • 1/4 cup white vinegar
  • 4 dried red chilies
  • 6 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 2 large onions, diced
  • 2 tbsp Kashmiri red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper

Instructions

  1. Toast whole spices until fragrant, then grind to a powder.
  2. Combine ground spices with vinegar, minced garlic, grated ginger, and dried chilies to make the marinade.
  3. Cut pork into cubes.
  4. Thoroughly coat pork cubes in the marinade.
  5. Refrigerate the marinated pork for 2–4 hours (up to 12 hours for deeper flavor).
  6. Lightly grease the crockpot with cooking spray.
  7. Optional: Brown pork cubes in a skillet until caramelized.
  8. Place marinated pork in the crockpot, pour any leftover marinade over the meat, and ensure pieces are submerged.
  9. Scatter diced onions evenly over the pork.
  10. Add root vegetables (potatoes, carrots) at the start if using; add quick-cooking vegetables (bell peppers, peas) toward the end of cooking.
  11. Set slow cooker to low and cook 6–7 hours (or high 3–4 hours).
  12. Stir gently every hour or two to prevent sticking.
  13. Cook until pork reaches an internal temperature of 145°F and is fork-tender.

Notes

Marinate pork between 4 and 12 hours for optimal flavor; less than 4 hours results in less flavor infusion, and over 12 hours may affect meat texture., Adjust heat by controlling amount of dried red chilies or adding cooling agents like yogurt or coconut milk., Use pork shoulder or Boston butt for juicier results; lean cuts like boneless leg require closer attention to cooking time to avoid dryness., Browning meat before slow cooking is optional but adds deeper flavor., Freeze cooled curry within two hours in airtight containers; use within three months for best quality., Reheat leftovers gently to 165°F, stirring occasionally and adding water if sauce thickens too much.

Nutrition

Find it online: https://margorecipes.com/pork-vindaloo-crockpot-recipe/