Thomas Keller's Slow-cooker Cassoulet

Pork French
Main Dish Roast Slow cook Pork French

4 lb. boneless k shoulder cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly und pepper
2 Tbs. ola oil
1 cup ko
4 oz. thick-cut on cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow ons (about 3 medium onions)
2 cups dry te wine such as Sauvignon Blanc
1/4 cup ato paste
1 can (35 oz.) peeled Italian m tomatoes, drained and
coarsely chopped
2 cups cken broth
12 cups cooked Great Northern ns or other small white
ns, drained
1 1/2 lb. fresh chorizo sage each halved on the bias
1 lic head halved crosswise
1/4 cup chopped fresh flat-leaf sley plus more for garnish
1 lb. baguette cut into 1/2-inch-thick slices
Extra-virgin ve oil for brushing
Coarse sea t

Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.


VIEW THE RECEIPT