Pulled pork vindaloo

This Pulled Pork Vindaloo is very similar to the one we once served at Chutney Kitchen.  I would go out on a limb and say this vindaloo is spicy enough that you could use some raita with it, but not so overly spicy that you can't taste the flavors.  

I served this recipe with Indian Cauliflower Rice to make the entire meal lower carb, high-fiber and gluten-free.  It tastes equally delicious on a bun with some cole slaw. 

Time: Under 1 hour
Level: Medium
​Servings: Four

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INGREDIENTS

• 1 ½ pounds Country-Style Pork, or Boneless Pork Ribs, cut into 1-inch cubes
• 1 cup White Onion, diced (about ¼ of a large White Onion)
• 3 cloves Garlic, minced
• 1 Tablespoon Ginger, minced (about ½ inch piece)
• 3 Tablespoons Tomato Paste
• 1 Tablespoon Olive Oil
• 1 ½ cups Water
• 1 teaspoon Apple Cider Vinegar
• ½ teaspoon Honey

 
 
Spice Mix

• 2 teaspoons Sweet Paprika
• 2 teaspoons Ground Black Pepper
• 2 teaspoons Coriander Powder
• 2 teaspoons Cumin Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Amchur Powder (dried Mango Powder, omit if can’t find)
• 1 teaspoon Salt
• ½ teaspoon Ground Cardamom
• ¼ teaspoon Cayenne Powder

PREPARATION

1. Heat a Pressure Cooker to medium heat and add Oil. 
2. Add Onions and cook about 2 minutes.
3. Add Ginger, Garlic and cook for about 30 seconds.
4. Add Pork and cover with Spice mix. 
5. Add Tomato Paste.
6. Cover with water and mix well.  Bring to boil. 
7. Cover, pressurize (should be about 10 minutes before it starts whistling.)
8. Lower heat to MEDIUM and cook for 30 minutes. 
9. Let cool for about 5 minutes.  Depressurize. 
10. Let the meat cool and then shred in the sauce. 
11. Add Honey and Vinegar to the pot.