Thomas Keller'S Slow Cooker Cassoulet

• 4 lb boneless pork shoulder
• 2 T Canola oil
• 1 C Panko
• 4 oz thick cut bacon cut into 1/2 inch strips
• 4 C Yellow onion coarsely chopped
• 2 C Dry white wine (S. Blanc)
• 1/4 C Tomato paste
• 1 35 oz Can Italian tomatoes, drained and chopped
• 2 C Chicken broth
• 12 C White beans, cooked
• 1 1/2 lb Chorizo sausage, halved on the bias
• 1 Garlic head, halved crosswise
• 1/c C Italian parsley, chopped
• 1 lb Bagutte, cut in 1/2 inch slices
• Olive oil for brushing
• Salt

1. Season pork generously with kosher salt and pepper.
2. In large pot, combine canola oil and panko. Cook, stiring constantly, until panko is toasted and golden, 4 to 6 minutes. Transfer to baking sheet and season with salt and pepper.
3. Add bacon to pot and cook until crisp, about 5 minutes. Drain on paper towels.
4. Add half of pork to pot and bron, 7 minutes total. Transfer to platter. Repeat with remaining pork.
5. Add onions and 1 tsp salt to pot and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add wine and simmer until reduced by half, about 8 minutes. Stir in tomato paste, tomatoes, and broth.
6. Transfer to slow cooker. Add beans, pork, chorizo, and garlic. Cover and cook 9 to 10 hours. Skim off fat, remove and discard garlic. fold in panko and 1/4 C parsley. Adjust seasonings with salt and pepper.
7. Position rack in lower third of oven and preheat broiler.
8. Brush baguette slices with olive oil. Arrange slices, oiled side up. Broil until golden, 4 to 6 minutes.
9. Top cassoulet with baguette slices and let stand 30 minutes before serving. Sprinkle each serving with bacon, salt, and parsley.

pork shoulder, t, bacon, onion, white wine, tomato paste, italian tomatoes, chicken broth, white beans, sausage, garlic, italian parsley, bagutte, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/thomas-kellers-slow-cooker-cassoulet-50021294 (may not work)