I know pulled pork is very popular at the moment, but I thought it would be fun to try a twist on it, and have it with Southern Indian spices and flavours rather than the traditional US ones. I tried this recipe out at the weekend, it takes a long time to cook, but it’s very simple, and the results are utterly worth it. Don’t let the vindaloo put you off, this isn’t mind blowing hot, the long slow cooking takes a lot of the heat out. If you like a bit of hot stuff, I’ve indicated where you can add more chilli to get a real kick.
So, this recipe is enough for 4 people, serve with rice, or with whatever you fancy. Adam thought that it would go with mashed potato quite well too.
I used 1/3rd of a pork shoulder, on the bone. This should fit nicely into a slow cooker – if you don’t have one, a casserole dish in a low oven would be just fine.
Firstly, stab the pork shoulder all over, I don’t have great knife skills, so it’s all simple, and this works just as well as slashing it.
1 tsp cumin seeds
5 cardamom pods
1 tsp cinnamon
1 chilli (as hot as you like)
3cm bit of root ginger, grated
5 garlic cloves
Juice of a lemon
Bash these all into a paste with a pestle and mortar, do the dry ingredients first. Use a spice/coffee grinder if it’s easier. Combine them with the lemon juice.
Rub the marinade all over the pork, pop it in a non metallic dish, and cover. Put it in the fridge overnight.
Next day you’ll need to start this around 11am if you want it for dinner. Set your slow cooker to heat up, or turn the oven on.
Vegetable oil for frying
4 cloves of garlic – chopped
2 onions – sliced
1 tsp turmeric
1 tsp chilli powder
1 tin chopped tomatoes
3 tbsp white wine vinegar
Start by frying the garlic on a low-ish heat, you don’t want to colour them too much. Then add the onions, and turn the heat up a bit, fry the onions until they’re soft and turning colour. Add the turmeric and tinned tomatoes, chilli and vinegar. Let it all bubble away for a few minutes, season.
Put the pork into the slow cooker dish/casserole. Pour over the sauce and then top up with boiling water until the pork is about 2/3rd covered.
Cook for around 6 hours, turning the pork over every now and again. You’ll notice it becoming softer and softer until it is falling off the bone. Take it out of the slow cooker and shred it at this point. Discard the bone and the fat. A lot of the fat from the pork will have melted out and formed a layer on the top of the sauce. Skim this off if you wish. Place the shredded pork back in the sauce, now you can get the chilli kick back if you want, add some freshly chopped green chilli.
You can leave it now on a very low heat until you’re ready to serve, I left the lid off the slow cooker to allow the sauce to thicken up a bit – but that’s my preference. Before you’re ready to serve you can sprinkle a little more chopped chilli and even some fresh coriander over the top.