Instructions

1. Rinse your pork shoulder or pork butt in cool water and pat it dry with paper towels. Drying the outside of the meat helps it brown more efficiently. A 3- to 4-pound pork shoulder or pork butt will feed four people, or two with plenty of leftovers.

2. Line a large, heavy skillet with a thin coating of olive oil. Heat the oil over medium-high heat until you can smell the oil and its surface takes on a shimmery appearance.

3. Salt and pepper the pork generously, pressing the seasonings into the meat.

4. Place the meat into the hot oil and sear it lightly on all sides. This is not strictly necessary, but it will give the meat a richer flavor. Wash your hands thoroughly with hot water and soap after handling the pork.

5. Pour a quarter-sized puddle of olive oil into your slow cooker. Spread the oil all over the bottom and sides of the cooker with a clean paper towel. This adds a little flavor, but it’s mostly useful for keeping the pork from sticking.

6. Place the seared pork into the slow cooker. Add sliced onion and garlic. For a 3 to 4 pound roast, 2 small yellow onions and 2 garlic cloves should be enough, but you can add more or less as you prefer.

7. Pour just enough coconut milk into the slow cooker to cover the bottom to a depth of about 1 inch. The pork will release a lot of juice as it cooks, so you don’t need much liquid to start with.

8. Add any spices and seasonings you like. Turmeric, coriander, cumin and ginger all complement pork and coconut.

9. Cover your slow cooker and cook the pork for four to six hours on high or eight to 10 hours on low. The pork is done when an instant-read thermometer inserted into the thickest part of the meat reads 145 degrees Fahrenheit.