Slow Cooker Pork And Mushroom Vindaloo Recipe

In spice grinder or using a mortar and pestle, grind cumin seeds, coriander seeds, cardamom pods, mustard seeds, cinnamon stick, peppercorns, and ginger into powder.

Add garlic, garam masala, vinegar and salt and pulse again to blend well.(I ground my spices in my grinder, then transferred them to my mini food processor to combine with the garlic, etc, for easier clean up for my spice grinder :)

In medium glass bowl, toss pork pieces with the spice paste/mixture.

Let sit at room temperature for up to 2 hours(no more, for safety reasons!) or in the fridge for up to over night.

Add onions, mushrooms, tomato, tomato sauce and peppers to slow cooker.

Add marinated pork and all the sauce/juice.

Cook on low heat up to 6 hours, until cooked through. You can take the lid off for the last 30 minutes or so, if needed, for a thicker sauce.

Serve over rice with fresh cilantro to garnish.