Crock Pot Pork Vindaloo

     When you get lemons make lemonade!

     When you catch craw fish make jambalaya!
    But wait!
    What if you catch some tiny lake trout as well and also have left over Greek yogurt, feta and madras curry powder?
    Well than you have to make craw fish vindaloo!

3 pounds pork shoulder with bone attached
3 craw fish ( optional)
2 tab coconut oil
1 onion
2 Serrano chilies
1 can tomato paste
1/4 cup cilantro chopped
1 cup balsamic vintage 
3 cups water 
1 tsp gramam masala
1 tsp cumin
1/2 cup Greek yogurt
Brown rice

Put the pork shoulder in the crock pot with three cups water, balsamic vinegar, garam Marsala and cumin. Let roast three hours at least.
In a stock pan caramelize the onions in the coconut oil. Add the Serrano chilies and the tomato paste.
Remove the pork tenderloin and shred the meat.
Return the meat to the crock pot, along with the onions.
Add the fish if using.
Let cook another hour.
Add the chopped cilantro at the end.
Serve with Greek yogurt, feta and brown rice.