The deep flavor and subtle heat in this dish seasons the pork so perfectly. Serve the pork over white basmati rice for a meal that will not disappoint.

Instructions:

1. Start by setting your slow cooker to high, and allow it to warm up as you gather all of your ingredients. You will need a three and a half inch piece of fresh ginger, three tablespoons canola oil, a half teaspoon of fenugreek seeds, three medium yellow onions, four pounds of pork shoulder that has been cut into two inch cubes, ten cloves of garlic, three to six serrano chiles (depending on your heat preference), a half teaspoon of turmeric, one and a half to two and a half teaspoons of ground Indian red chile, one and a half teaspoons salt, two tablespoons coriander seeds, one teaspoon cumin seeds, a half teaspoon brown mustard seeds, four to six cloves, three to four cardamon pods, twenty black peppercorns, one one-inch piece of cassia, a teaspoon of sugar, two tablespoons tamarind paste, and a tablespoon of white vinegar.
2. Start by peeling your one-inch piece of ginger and julienne it. Set this aside for garnish. Mince the ginger. Thinly slice the onions, and then mince the serrano chiles.
3. Add the canola oil to a saute pan with a lid. When the oil is hot, tilt the pan so that the oil pools. Add the fenugreek seeds to the oil, and immediately cover. When the seeds stop sputtering, add the onions.
4. Toss the onions with the oil and fenugreek seeds, and cook for about seven to eight minutes, or until the begin to brown.
5. Season the pork with the minced ginger, garlic, Serrano chiles, turmeric, ground red chile, and salt. Add the onions, and then mix well. Add the seasoned pork to the slow cooker, and cook for three and a half hours on low heat.
6. Gather the coriander, cumin, and mustard seeds, as well as the cloves, cardamom, peppercorns, cassia, and sugar. Using a spice grinder, finely grind all of the spice.
7. Add the ground spice mixture to the slow cooker. Mix well, and then cover and continue to cook for thirty more minutes on low. After thirty minutes, turn off the slow cooker and stir in the vinegar and tamarind paste.
8. Serve the pork vindaloo over basmati rice, and garnish with the julienned ginger.