Ingredients

• 1 (2- to 3-pound) boneless pork butt or pork shoulder
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 1 (4-ounce) can or jar Thai green curry paste, such as Maesri or Thai Kitchen
• 1 (13.5-ounce) can unsweetened coconut milk
• 2 pounds medium red potatoes, scrubbed and cut into sixths
• Cooked white or brown rice, for serving (optional)
• 1/4 cup chopped fresh cilantro, for garnish (optional)

1. Arrange a rack in the middle of the oven and heat the broiler to high. Cut the pork into 4 pieces, place on a rimmed baking sheet, and season all over with 1 1/2 teaspoons of the salt and pepper. Broil, flipping the pork halfway through, until well-browned, 15 to 20 minutes total.
2. Meanwhile, heat the oil in a medium, high-sided skillet over medium-high heat until shimmering. Add the curry paste and cook, stirring frequently, until the paste smells aromatic and has absorbed most of the oil, 3 to 5 minutes. Whisk in the coconut milk and cook until it begins to bubble, 2 to 3 minutes.
3. Place the cut potatoes in a 6-quart or larger slow cooker. Sprinkle with the remaining 1/2 teaspoon salt. Top with the browned pork, and pour the hot curry mixture over it.
4. Cover and cook on the low setting until the pork is very tender and shreds easily, 6 to 8 hours. Transfer the meat to a rimmed baking sheet. Use 2 forks to pull the meat apart, and discard the fat. Return the meat to the slow cooker and stir to combine with the potatoes and sauce.
5. Serve the pork and potatoes over white or brown rice, and top with fresh cilantro.