Slow Cooker Pork Vindaloo

PorkVindy LR
This traditional spicy and sweet-tart stew couldn’t be easier to make with the help of our Vindaloo simmer sauce and your slow cooker. If you’re not a spice fan, omit or reduce the chili flakes, which we added to keep the heat level up where we like it.

Serves 4


1 ½ lbs boneless pork shoulder, cut into 1-inch pieces

1 tsp kosher salt

1 jar Maya Kaimal Spicy Vindaloo Indian Simmer Sauce

¼ tsp red chili flakes

Cilantro, for garnish

Steamed rice, for serving


To make on the stovetop, increase water to ½ cup, bring mixture to a boil over medium heat in a Dutch oven, reduce heat to a low simmer, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.


Step 1
Season pork on all sides with salt, then toss with vindaloo sauce, ¼ cup water, and chili flakes in a slow cooker.

Step 2
Cook until meat is tender and falls apart when pressed, about six hours on high or eight hours on low.

Step 3
Serve topped with cilantro with rice alongside.