Last Updated on 18 January 2025 by cooksimply
If you enjoy fiery, hit-the-back-of-your-throat curries – then spice up your life with the aromatic flavours of this easy slow cooker pork vindaloo recipe. In just a few easy steps, you can create a dish that will transport your taste buds to the vibrant streets of Goa – full of noise, colour, and fragrant smells. And, even though you may be a little hesitant to try Indian food that is super spicy, this delicious curry really will hit the mark.
Why make a slow cooker pork vindaloo?
This pork vindaloo recipe combines large chunks of pork, that are coated in a rich and tangy vindaloo sauce, infused with a blend of Indian spices like red chilies, cumin, and turmeric. This slow cooker recipe also means that it’s really simple to make – the slow cooker does all the hard work so that you get a supercharged curry with tender meat that melts in your mouth.
Whether you’re a big vindaloo curry fan or a spicy cuisine lover, this easy slow cooker pork vindaloo recipe will become a firm favourite in your household. So, if you’re looking to add a little heat to your kitchen repertoire, why not give this easy slow cooker pork vindaloo recipe a try?
What are the origins of a vindaloo curry?
Vindaloo is a popular Indian curry dish that originates from Goa, India. I first tried it when I went there travelling – and it will always be a special place for me as this is where I first met my husband. I remember trying this bold fiery curry and, loved it so much, I had to keep ordering it. Vindaloo has its roots in Portuguese cuisine after Portuguese explorers brought the dish over in the early 15th century. The name ‘vindaloo’ is derived from the Portuguese word ‘vinho’ (wine) and ‘alho’ (garlic). Traditionally, the original recipe is made with pork, but over the years – and you’ll find these on a typical Indian restaurant menu – there are now vindaloo curries with chicken, lamb, and even vegetables.
What does vindaloo taste like?
I’m not going to pretend that this Goan pork vindaloo isn’t spicy, it really is hot. But the dish has a tangy flavour, too, thanks to the red wine vinegar and copious amounts of garlic. Whenever I eat spicy Indian dishes, I find them very moreish. So even though my mouth is on fire, and I need to also eat a big dollop of yoghurt to cool my mouth down, I still keep going in for more. It’s impossible to resist the taste…
Ingredients for slow cooker pork vindaloo
To make this easy slow cooker pork vindaloo recipe, you will need the following ingredients:
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boneless pork shoulder, cut into large chunks
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potatoes
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onions
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garlic cloves
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fresh ginger
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red wine vinegar or apple cider vinegar
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cloves
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cardamom pods
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cinnamon stick
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ground cumin
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ground turmeric
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hot chilli powder
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sea salt
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tinned tomatoes
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chicken stock
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fresh coriander [cilantro], for garnish
How to make the vindaloo paste
The whole point of slow cooking is that the recipe needs to be simple, and quick with minimal fuss. So in order to make the paste, all you have to do is throw the onions, garlic cloves, and ginger into a food processor alongside the spice mix and a little oil. Blitz until you get a paste. Then add it all with the rest of the ingredients into the slow cooker.
Tips for making the perfect pork vindaloo recipe
– For an extra layer of flavour, marinate the pork in the vindaloo spice paste overnight before cooking. This will allow the spices to penetrate the cut of pork. The marinated pork will really have an added depth of taste.
– If you prefer a milder vindaloo, reduce the amount of chili powder or skip it altogether. You can always add a bit of heat later with some fresh chili peppers or chili flakes.
– If you’re short on time, you can also cook this recipe in a pressure cooker or Instant Pot for around 1 hour. If you don’t have a slow cooker, you can cook it on the hob/stove in a large pan or pot. Follow the same steps but cook the pork in a large pot over low heat for 2-3 hours or until the pork is tender, adding more water if the sauce begins to dry out.
Alternative ingredients
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If you don’t have boneless pork shoulder, you could also try pork loin or even pork belly, although be mindful that belly is a fattier cut of meat.
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I also like to use leftover cooked meat for this recipe. It really works. So if you’ve had roast pork on a Sunday, then keep any leftover meat in the fridge, and chuck it into the slow cooker with the paste and other ingredients. You may not need to cook the curry for as long – check how tender the meat is.
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You can easily swap out the pork for boneless chicken thighs or breasts. Just adjust the cooking time accordingly, as chicken tends to cook faster than pork. The same for beef or lamb.
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For a vegetarian version, substitute the pork with cubed tofu or a mix of vegetables including root vegetables and peppers. Adjust the cooking time as needed.
Serving suggestions
A curry really isn’t a proper curry if you don’t serve it with fluffy basmati rice, naan bread, and poppadoms with pickles and chutneys. For me, I like lots of fresh coriander on top, too, as well as some yoghurt, to temper the heat.
You could also whip up a cooling cucumber and yoghurt raita to balance out the heat of the vindaloo. A creamy and refreshing raita complements the rich flavours of this dish.
Can leftovers be kept?
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, you use a microwave and heat on high for around 4 minutues. Add a splash of water or broth to prevent the dish from drying out.
Other curry recipes you might like
Slow cooker Chinese beef curry
Slow cooker Chinese chicken curry
Slow cooker chicken tikka masala
Slow cooker Thai beef massaman curry
Easy halloumi curry
Easy slow cooker pork vindaloo recipe
Ingredients
- 600 g boneless pork shoulder or pork loin cut into large chunks
- 2 potatoes peeled and chopped into large pieces
- 2 onions roughly chopped
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 tablespoon hot chilli powder or use less if you don't want too much heat
- 1 1/2 teaspoon sea salt
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- 1 400g x tin of chopped tomatoes
- 100 ml red vinegar or apple cider vinegar
- 2 inch piece of peeled fresh ginger
- 10 garlic cloves peeled
- 1-2 tablespoons of vegetable oil
- 200 ml chicken stock
- Fresh coriander for garnish
Instructions
- Using a pestle and mortar crush the cardamon pods and cloves together, discarding the cardamon shells.
- You could also use the end of a rolling pin if you don't have a pestle.
- In a food processor, add the chopped onions, garlic cloves, fresh ginger - and all the spices - the cumin, turmeric, chilli powder, salt, crushed cloves and cardamom. Then a splash of vegetable oil.
- Blitz until you get a fine paste. Add a little more if you think the paste isn't coming together as well as it should.
- Then add the paste, the pork meat, chopped potatoes, tinned tomatoes, chicken stock, vinegar and cinnamon stick into the slow cooker.
- Give all the ingredients a good stir then cook on low for 8 hours [or high for 4-5 hours].
- Serve with fresh coriander sprinkled on top, rice, naan and poppadoms.
Nutrition
Did you make this slow cooker pork vindaloo?
Please let me know how this Indian curry recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For other simple and delicious meals take a look at my other recipes.
how big is the tin of tomatoes?
In the UK it would be a 400g tin or in the US 14oz tin