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Dinner recipe · from the recipe book

Slow-Cooker Pork Shoulder Tomato Curry

Tender, fall-apart pork shoulder in a deeply spiced, gingery tomato gravy with soft carrots, cauliflower and spinach, spooned over fluffy basmati-style rice.

Slow-Cooker Pork Shoulder Tomato Curry

Ingredients

  • 1½ lb700 gPork shoulder (Boston butt), trimmedcut into 1 1/2-inch chunks
  • 1 tbsp14 gCanola oil
  • 2 medium220 gYellow onionthinly sliced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 2 tbsp32 gTomato paste
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 1¾ tsp3 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 14 oz400 gDiced tomatoes, canned
  • ½ cup120 gLow-sodium chicken broth
  • 3 medium180 gCarrotscut into thick coins
  • ½ medium head300 gCauliflowercut into small florets
  • 4 cups loosely packed120 gBaby spinach
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater

Steps

  1. Pat the pork shoulder dry and season it with half of the salt and the black pepper.
  2. Heat the canola oil in a large skillet over medium-high heat and brown the pork in batches, about 8 minutes total; move the pork to the slow cooker.
  3. Lower the heat to medium, add the onion to the same skillet and cook until soft and golden, about 7 minutes. Stir in the garlic and ginger for 1 minute.
  4. Stir in the tomato paste, curry powder, cumin, coriander and paprika and cook 1 minute until fragrant and darkened.
  5. Pour in the chicken broth, scraping up the browned bits, then scrape this onion mixture into the slow cooker.
  6. Add the tomatoes-canned, carrot and the remaining half of the salt to the slow cooker and stir. Cover and cook on LOW for 5 1/2 hours, until the pork is fork-tender and well above 145°F (63°C).
  7. Add the cauliflower, cover and cook on HIGH for 30 minutes, until tender.
  8. About 25 minutes before serving, bring the rice and water to a boil in a saucepan, cover, reduce to low and simmer 15 minutes; rest off the heat 10 minutes, then fluff.
  9. Stir the spinach into the curry until wilted, then turn off the slow cooker and stir in the greek-yogurt for a creamy finish.
  10. Serve the curry over the rice, topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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