Heat the oil in a very large roasting pan set over medium heat and add the onions, carrots, celery, ginger, and garlic. Cook until the vegetables are softened but not browned, 10 to 12 minutes. Add the cloves, bay leaves, cinnamon, chile with seeds, wine, and chicken stock.
Season the pig on all sides with salt and pepper. Set it in the roasting pan skin side up on top of the spices. Roast until the meat is fork-tender, especially checking the legs, 2 to 3 hours. When cool, remove all the bones by hand and lay the pig on a tray, pressing to flatten it.
To make the sauce vindaloo:
In a spice grinder, finely grind the cumin seeds, mustard seeds, peppercorns, cloves, and cinnamon. Mix in the paprika.
Heat a 2 quart pot over medium heat. Add the canola oil and onions and cook until the onions are transparent, about 5 minutes. Add the ginger and garlic pastes, the ground spices, and the vinegar and cook, stirring constantly, for 8 minutes. Add the stock, wine, tequila, and sugar and bring up to a boil. Simmer for 20 minutes. Season to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.