This has a deep curry flavor, but we found that the level of heat was not so intense. For a spicy dish, we suggest you taste the dish about an hour before the end of cooking and add another tablespoon of curry powder and a 1/2 teaspoon of cayenne pepper.
You'll need a 5 1/2-to-7-quart slow-cooker for this recipe.
Serve with buttered rice.
Yield: Makes about 8 cups
- 1/4 cup olive oil
- 3 1/2 pounds boneless pork shoulder, trimmed of much excess fat, then cut into 1-inch pieces
- 1 medium onion, chopped (1 cup)
- 1 medium carrot, trimmed and finely chopped
- 2 large cloves garlic, minced
- 1 tablespoon curry powder preferably Madras, or more to taste (see headnote)
- 1/2 cup no-salt-added beef broth
- 1 1/2 cups tomato puree
- 1/2 teaspoon piment d'espelette, or more to taste (may substitute cayenne pepper; see headnote)
Heat the oil in a large skillet over medium heat.
Use paper towels to pat the pork dry. Working in batches, add to the skillet and cook until the pieces are lightly browned on all sides, transferring them to the (unheated) slow cooker as you go; this will take about 20 minutes total.
Spoon off all but 2 tablespoons of the fat from the skillet. Add the onion and carrot to the skillet; stir to coat, then cook for about 10 minutes, stirring a few times, until the onion is golden.
Stir in the garlic and curry powder; cook for 2 minutes, then stir in the broth, using a wooden spoon to dislodge any browned bits from the bottom of the skillet. Pour this mixture over the pork in the slow cooker.
Stir in the tomato puree and piment d’espelette; season lightly with salt. Place the lid on the slow-cooker and cook on LOW for 5 to 6 hours or until the pork is tender; about an hour before it is done, taste the pork and adjust the seasoning as needed.
Adapted from "The French Slow Cooker," by Michele Scicolone (Houghton Mifflin Harcourt, 2012).
Tested by Vanessa Williams and Bonnie S. Benwick.
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