Vindaloo Pulled Pork Sandwiches

Serves 8

  • 4 to 5 lb bone-in pork shoulder (or butt or picnic), trimmed
  • 2 containers Maya Kaimal Vindaloo (for club size use about 4 cups)
  • 8 soft sandwich buns, or 16 slider buns, split
  • Place the trimmed roast in a 4-quart slow cooker. Pour in 1 container of Maya Kaimal Vindaloo sauce and smear around the roast. Cover and cook on high until the pork is fork tender, 5 to 6 hours (7 to 8 hours on low). Flip the roast once, about halfway through cooking, if possible. Transfer the pork to a cutting board and let rest for 10 to 15 minutes.
  • Meanwhile, ladle or pour all the liquid into a large glass measuring cup. Let the fat rise to the top. Skim off as much fat as you can and discard. Set sauce aside. Add remaining container of Vindaloo to the empty slow-cooker, set to high and cover.
  • Using two forks, shred the cooked pork off the bone. If any pieces are extra long, cut in half. Discard the bone and fat. Add the shredded pork (approximately 4 to 6 cups) to the sauce in the slow-cooker and stir well. Add reserved sauce to taste and to attain desired consistency. Let the pork and sauce cook, covered, for 30 minutes to blend the flavors.
  • Spoon generous amounts of the warm pork mixture onto the buns and serve immediately. Serve with coleslaw if you like.

 

 

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