Heat the Oil: In a large skillet, add 2 tablespoons of vegetable oil and turn on the heat. When it shimmers, it’s ready for the pork! Season your 4 pounds of diced pork shoulder with salt and pepper, and add half to the skillet.

Brown the Pork: Sear the first batch for about 12 minutes, turning occasionally, until a lovely golden-brown color appears. Once browned, transfer this pork to your slow cooker. Repeat the process with the remaining pork.

Sauté the Aromatics: Pour off all but 2 tablespoons of the remaining fat from the skillet. Add your chopped onion, minced garlic, and ginger, along with the spices: 1 tablespoon of mild curry powder, 1 tablespoon of ground cumin, and 1/2 teaspoon of ground turmeric. Cook over low heat, stirring for 5 minutes until fragrant and the onion is softened.

Combine in Slow Cooker: Scrape the aromatic mixture into the slow cooker, and then stir in 1 can of diced tomatoes (with juices), 1 cup of unsweetened coconut milk, and 3 cups of chicken stock. Cover and set your slow cooker to high for 4 hours.

Serve Up the Goodness: After cooking, spoon off any excess fat from the surface of the curry. Serve it over steamed rice in deep bowls, garnished with a sprinkle of chopped cilantro and sliced scallions for an extra touch of flavor.