1 skinless, boneless pork shoulder roast about 4 lb (1.8 kg)

1 tbsp (15 ml) vegetable oil

1 cup (210 g) lightly packed brown sugar

1/3 cup (75 ml) soy sauce

1/4 cup (60 ml) water

1/4 cup (60 ml) mild Thai green curry paste

6 green onions, finely chopped

½ cup (65 g) roasted unsalted cashews or peanuts, finely chopped

In a large skillet over medium-high heat, sear the roast on all sides in the oil. Place the meat in the slow cooker.

In the same skillet, bring the brown sugar, soy sauce, water, curry paste and green onions to a boil. Pour the mixture over the pork. Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 8 hours.

Remove the meat from the slow cooker and place in a large bowl. Using two forks, shred the meat, discarding any excess fat. Skim off any fat from the sauce, then add the sauce to the bowl of meat. Adjust the seasoning.

Sprinkle the meat with the toasted nuts and serve with rice and vegetables.

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