4 lb pork butt or shoulder
4 tablespoons vegetable oil
1 cup yellow onion, diced
1 15-oz container Maya Kaimal Vindaloo
1 quart stock or water
1. Trim the pork of all excess fat and cut into 1-inch cubes.
2. Heat oven to 325.
3. Heat vegetable oil in a large roasting pan or oven-proof pot over medium-high heat. When oil is hot, add pork cubes and allow to brown on all sides. Lower heat to medium-low and add diced onion. Cook until onions are soft and lightly browned, about 4 minutes. Add Vindaloo sauce and ½ of the water. Cover and place in preheated oven.
4. Pork will braise for 45 minutes 1 1/2 hours. Check periodically to be sure there is enough liquid in the pan and there is no scorching. Add water as needed. When pork is very tender and falls apart easily, remove from the oven and allow to cool.
5. When the pork is cool enough to handle, remove from the cooking liquids and hold aside. Strain the sauce through a sieve to remove the onions. Skim as much fat as possible from the sauce. The cooked pork can either be shredded or kept in chunks. Either way, replace the pork in the sauce to reheat. Serve warm with boiled potatoes or rice.