Pork Vindaloo

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Serves 6 to 8

Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High  

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: This classic Indian dish of tender, slowly simmered pork in a richly spiced tomato-based sauce is a perfect match for the slow cooker and a great option for a weeknight meal. While pork shoulder is the most common choice for slow-cooked pork, using it in a stew requires extra work to trim the fat and cut the meat into pieces. Instead we used boneless country-style pork ribs, which contained plenty of intramuscular fat to keep the meat moist during the extended cooking time and could be added whole right into the slow cooker. Once fully cooked and tender, we could easily break the meat into chunks with a pair of tongs. A variety of spices, including black pepper, cinnamon, coriander, cardamom, and dried chiles, are key to the complex flavor of this dish, but we found we could easily replace the laundry list of spices with garam masala, a classic Indian spice blend. We just added a good amount of paprika for sweetness and a dash of cayenne for heat, then bloomed the spices with the onions in the microwave to deepen their flavors. Some bright red wine vinegar and fresh cilantro balanced the rich flavors of the dish. See the sidebar that follows the recipe.

3	cups chopped onions
3	tablespoons paprika
2	tablespoons vegetable oil
1	tablespoon garam masala
	Salt and pepper
¼	teaspoon cayenne pepper
1	(28-ounce) can crushed tomatoes
½	cup chicken broth
2	tablespoons red wine vinegar
2	tablespoons instant tapioca
4	pounds boneless country-style pork ribs, trimmed
¼	cup minced fresh cilantro

1. Microwave onions, paprika, oil, garam masala, ½ teaspoon salt, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, broth, vinegar, and tapioca. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Using large spoon, skim excess fat from surface of stew. Break pork into about 1-inch pieces with tongs. (Adjust stew consistency with extra hot broth as needed.) Stir in cilantro and season with salt, pepper, and extra vinegar to taste. Serve.