This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
|2 lb||red potatoes (small, scrubbed and cut into wedges)|
|2 1⁄2 lb||pork butt (or pork shoulder)|
|1 T||vegetable oil|
|4 oz||green curry paste|
|15 oz||coconut milk|
Place the potaotes in a slow cooker. Sprinkle with salt and pepper.Turn on broiler. Place the pork on a rimmed baking sheet and sprinkle liberally with salt and pepper. Broil, turning once, for 15-20 minutes, or until well-browned. Remove from broiler and drain any collected liquid fat. Place the pork in the slow cooker with the potatoes.
In a large skillet, heat the vegetable oil over medium-high heat. Add the curry paste, and fry, stirring occasionally, 3-5 minutes. Whisk in the coconut milk, and bring to a boil. Remove from heat and pour the coconut curry mixture over the pork and potatoes in the slow cooker. Cook undisturbed for 6-8 hours on low. At the end of the cooking time, use two forks to gently shred the pork. It should be quite tender.
Serve with rice, garnished with chopped cilantro, chives, or toasted coconut flakes.