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Pork shoulder vindaloo

TheCheesestall
TheCheesestall Posts: 4
in EggHead Forum
I am thinking of doing a pork shoulder vindaloo at the weekend. Has anyone tried this? I am thinking marinade for 24 hours and cook in foil for about 12 hours...
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Comments

  • Tylerd76
    Tylerd76 Posts: 43
    Never tried it but it sounds awesome. Love vindaloo. Please send along pics and recipe
    Mechanicsburg, PA
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  • SGH
    SGH Posts: 28,988
    I hate to admit this but I have never even heard of it. Had to google it to see what it was. Good luck with it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • henapple
    henapple Posts: 16,025
    I have no idea what it is or worse. ..why this popped into my head.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • xiphoid007
    xiphoid007 Posts: 536
    Why just in foil the whole time?

    I would smoke to get a good bark, then foil to speed cook. Remove when done and FTC.

    You can either do veggies/spice in a cast iron skillet on the stove or grill, make sauce, pull pork, then through in sauce and simmer in a pan like you would for burnt ends for brisket to finish.

    If you really want to be a superstar, Indian food is always better the next day because the spices can meld and intensify. Make it the day before and store in the sauce for a day. Then grill a second time to heat up. Just make sure to add some more fresh roasted/ground spices to wake it up.

    Serve over fresh rice or naan. If you're crazy enough to do all this, then you should probably go nuclear to clean your grill, make fresh naan dough, and stick it to the inside of a nuclear egg to cook the dough (just like they do in a real Indian restaurant.)

    OK, so maybe a little crazy, but that's the crazy way to do it.

    If nothing else, I would seriously make it a day ahead. I have a lot of Indian friends and the secret family recipes all call for this. It's one of the biggest secrets to great Indian food
    Pittsburgh, PA - 1 LBGE
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    I've never seen pork in a curry - but there's a first time for everything. Let us know how it turns out.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    henapple said:

    I have no idea what it is or worse. ..why this popped into my head.

    Best damn latex in the country.

    Little Rock, AR

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