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Pork Vindaloo

Pork Vindaloo

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For Chimmichurri:   
20 oz. vol. Yellow Onions , finely chopped 
1/4 cup Red Chiles  , chopped 
1/3 cup Fresh Garlic , chopped 
1/4 cup Fresh Ginger , chopped 
2 tsp. Tumeric   
2 Tbsp. Black Mustard Seeds   
1/3 cup  Coriander Seeds 
4 tsp.  Cumin Seeds 
3/4 tsp. ** Fenugreek  Seeds 
3 each Whole Cloves  
2/3 cup White Vinegar  
1/3 cup  Balsamic Vinaigrette  
1/4 cup Light Brown Sugar  
4 1/2 lbs.  Pork Butt 


1.) Whisk all ingredients together except for pork in a mixing bowl.

2.) Coat pork in vinegar and spices. Marinate covered and refrigerated overnight.

3.) Place pork and marinade in a 2” deep pan and bake in 300F convection oven covered for approximately 5-6 hours. Remove cover from pork and continue cooking 30-45 minutes.

4.) Remove pork from oven and cool slightly.

5.) Pork should be falling apart when touched with a fork.

6.) Shred pork and hold hot with juices.

7.) **Fenugreek seeds are available in Indian Grocery / Market.


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