From “Essentials of Slow Cooking,” from Williams-Sonoma. Makes 6-8 servings.
Ingredients
2 1/2- 3-pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup canola oil
2 yellow onions, finely chopped
8 cloves garlic, minced
2 inch piece fresh ginger, peeled and grated
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/3 cup white wine vinegar
1 cup chicken broth
Directions
Place the pork cubes in a bowl, sprinkle with 1 teaspoon salt and 1 teaspoon black pepper and toss to coat. In a large frying pan over medium-high heat, warm the canola oil. Working in batches, add the pork and cook until well browned on all sides, 6-7 minutes. Remove from the pan and set aside.
Add the onions to the pan, raise the heat to high and saute until browned, 10-12 minutes. Add the garlic, ginger, cayenne, mustard seeds, cumin, paprika, turmeric, cinnamon and cloves, and saute until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Pour in the vinegar and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Stir in the broth and bring to a boil.
Stove-top method: Transfer the pork to a large Dutch oven and pour in the broth mixture. Partially cover and cook over low heat until the pork is very tender and the sauce has thickened, 1 1/2-2 hours.
Slow cooker method: Transfer the pork to a slow cooker and pour in the broth mixture. Cover and cook until the pork is very tender and the sauce has thickened, 3 hours on the high-heat setting or 6 hours on the low-heat setting.
Divide the pork among warmed plates and serve at once.
