Difficulty Hard
Cook Time 7-8 hours
Heat None
A Southern twist on the Indian classic, this slow-cooked pork shoulder gets fall-apart tender in a rich, creamy tomato-based sauce loaded with warm spices. Serve it over white rice for a comforting dinner that'll have everyone coming back for seconds.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 3 lbs pork shoulder, cut into 2-inch chunks 1 large red onion, diced 1 large yellow onion, diced 10 cloves garlic, minced 2 jalapeños, seeded and diced 2 serrano peppers, seeded and diced 1/2 cup pickled red onions 2 large potatoes, peeled and cut into 1-inch chunks 4 tablespoons butter 1 cup heavy cream 4 oz goat cheese, crumbled 1/2 cup Greek yogurt 8 oz paneer cheese, cubed 1 (28 oz) can crushed tomatoes 3 tablespoons tomato paste 3 tablespoons garam masala powder 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons fresh ginger, minced 2 tablespoons coriander powder 1 tablespoon cumin powder 1 tablespoon smoked paprika 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes White rice, for serving Directions 1 In a large skillet over medium-high heat, brown the pork shoulder chunks in butter for 3-4 minutes per side, then transfer to the crockpot. 2 Add the red onion, yellow onion, garlic, jalapeños, serrano peppers, potatoes, crushed tomatoes, tomato paste, garam masala, ginger, coriander, cumin, smoked paprika, turmeric, cayenne, and red pepper flakes to the crockpot. Stir well to combine. 3 Cover and cook on low for 7-8 hours or high for 4-5 hours, until pork is fall-apart tender and potatoes are cooked through. 4 About 30 minutes before serving, stir in the heavy cream, Greek yogurt, goat cheese, and paneer cubes. Continue cooking until cheeses are melted and sauce is creamy. 5 Taste and adjust seasoning with salt as needed. Garnish with fresh parsley, cilantro, and pickled red onions. 6 Serve over white rice with extra pickled red onions on the side.
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