Pork vindaloo from Slow Cooker Revolution, Volume 2: The Easy-Prep Edition: 200 All-New, Ground-Breaking Recipes by America's Test Kitchen Editors

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Accompaniments: Easy rice pilaf

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Notes about this recipe

  • Delys77 on April 06, 2016

    I used a heritage pork roast and the sauce was just lovely with a rich tomato gravy with slight spicing. I don't think the spicing was bad since the pork was quite flavourful, but I do think that to call it vindaloo we would need to up the spice, heat, and acidity. I would definitely repeat.

  • sarahawker on February 02, 2015

    Very "tomato-y" this was much better the 2nd day. Very mild.

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