Cooking time 6-7 hours on low, 4 to 5 hours on High
Ingredients:
3 cups chopped onions (about 3 onions)
3 tablespoons paprika
2 tablespoons vegetable oil
1 tablespoon garam masala
Salt and Pepper
1/4 teaspoon cayenne pepper
28oz can crushed tomatoes
1/2 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons instant tapioca
4 pounds boneless country-style pork ribs, trimmed (I used a 3 pound slab)
1/4 cup minced fresh cilantro.
Directions:
- Microwave onions, paprika, oil, garam masala, 1/2 teaspoon salt, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
- Stir in tomatoes, broth, vinegar, and tapioca. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6-7 hours on low or 4-5 hours on high.
- Using large spoon, skim excess fat from surface of stew.
- Using tongs, break pork into about 1-inch pieces. Adjust stew consistency with additional hot broth as needed. Stir in cilantro and season with salt, pepper, and extra vinegar to taste.
Serve over rice.
Stolen from Slow Cooker Revolution Volume 2 by America’s Test Kitchen, page 69