This is cooked with Indian spices but there is nothing traditional about this dish, nor does it originate in any particular region. I improvised the general approach some years ago for pork shoulder in the slow cooker (though I use a slightly different spice mix for pork). You cook it low and slow all day long, take the meat out when done and shred it with a fork and mix it in with the sauce. The end result is very close to the Mexican barbacoa in looks but, of course, tastes quite different. You can eat it in much the same way: with rice, or with chapatis or parathas (rolled up in them or otherwise). I suppose if you really wanted to get fusiony you could even put it in a sandwich.
But whether making a sandwich or an ersatz taco/burrito I find it difficult to add cheese. This is entirely my problem. Despite all the similarities between Mexican and Indian cuisines—both in terms of form and flavour—I can’t wrap my head around putting cheese over Indian meat dishes (or any other dishes for that matter). Those not bound by a lifetime of associations should feel free to experiment that way and report back. Continue reading
