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michaeljc70 | Sep 14, 201811:57 AM     5

I really like Pork Vindaloo. I find that when I use pork shoulder, even well trimmed, it is very fatty. I know that is the nature of pork shoulder. If I make it a day in advance, I can remove the top layer of fat before reheating. If I don't have time though, I am wondering if using pork loin or pork tenderloin would work. I usually make it in a pressure cooker. Obviously it would need to be cooked much less. Any thoughts?

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