Indian Pork BBQ

Serves 6 in about 4 hours

¾ jar Vindaloo Curry
4-5 lb Pork shoulder/Boston butt/Picnic
charcoal or gas grill
aluminium foil
½ cup water

In a glass bowl, prick pork with fork and baste with Vindaloo curry. Let rest for about 15 minutes. Fire up the charcoal or gas grill until hot. Set the pork on a large piece of aluminium foil. Add ½ cup of water before you crimp the edges to form a tight seal. On medium heat (350 deg.) place the foil package on the grill and close cover. Cook for about 2 ½ hours. Open the foil (be careful of the steam) and continue cooking for about ½ hour with closed cover. Transfer foil package to platter. Remove foil and slice thinly on platter. Salt to taste. Serve with mashed/baked potatoes or bread and grilled vegetables. Heat reserved Curry with drippings to boiling and serve as sauce.