Slow Cooker Coconut and Green Curry Pork

Prep: 20 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 6 Servings

Not only is this one of the easiest Thai-inspired curries you’ll ever make, but it also delivers that deep, spiced flavor you expect with this kind of meal. The slow cooker works its magic, infusing a hearty pork shoulder with the pungent aromas of green curry paste and rich, warm coconut milk. It does all the heavy lifting, leaving you with a fragrant sauce and meat so tender it falls apart with the touch of your fork.

Ingredients

1 (2- to 3-pound) boneless pork butt or pork shoulder
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
1 (4-ounce) can or jar Thai green curry paste, such as Maesri or Thai Kitchen
1 (13.5-ounce) can unsweetened coconut milk
2 pounds medium red potatoes, scrubbed and cut into sixths
Cooked white or brown rice, for serving (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

Arrange a rack in the middle of the oven and heat the broiler to high. Cut the pork into 4 pieces, place on a rimmed baking sheet, and season all over with 1 1/2 teaspoons of the salt and pepper. Broil, flipping the pork halfway through, until well-browned, 15 to 20 minutes total.
Meanwhile, heat the oil in a medium, high-sided skillet over medium-high heat until shimmering. Add the curry paste and cook, stirring frequently, until the paste smells aromatic and has absorbed most of the oil, 3 to 5 minutes. Whisk in the coconut milk and cook until it begins to bubble, 2 to 3 minutes.
Place the cut potatoes in a 6-quart or larger slow cooker. Sprinkle with the remaining 1/2 teaspoon salt. Top with the browned pork, and pour the hot curry mixture over it.
Cover and cook on the low setting until the pork is very tender and shreds easily, 6 to 8 hours. Transfer the meat to a rimmed baking sheet. Use 2 forks to pull the meat apart, and discard the fat. Return the meat to the slow cooker and stir to combine with the potatoes and sauce.
Serve the pork and potatoes over white or brown rice, and top with fresh cilantro.