1. In a dutch oven heat over medium the olive oil. Once the olive is hot add the onions, red bell pepper, and garlic. Stir and let this become fragrant and cook for 5 minutes.
2. Add all the spices, season with salt and pepper, and add the tomato paste. Stir and mix everything together. Let this cook for 2-3 minutes. Now add the tomato sauce and season with salt and pepper.
3. Season the pork shoulder well with salt and pepper. Add the seasoned pork to the dutch oven. Add the water or stock and stir everything together. Bring the recipe to light boil. Once at a boil cover the pot and reduce the heat to low. Let this cook for one hour. Once the vindaloo has been cooking for an hour stir the ingredients and adjust the seasoning if necessary. Cover and allow the vindaloo to continue to cook for another 2 hours on low or until the pork easy falls apart.
Serve with naan and basmati rice. Garnish with cilantro and enjoy!