Pork Curry

We still had cubed pork pieces left and decided to make curry with them!

We seared the huge piece of pork shoulder as much as we could around as many sides as possible. Then placed it in our slow cooker.

We also seared the remaining 1/3 of the cubed pork from earlier post (Pork Bourguignon) and placed it in the slow cooker.

We then chopped up a bag of carrots (1-lb) and 1-1/2 medium sized onion and also placed it in the slow cooker. (No celery bc the hubster doesn't like them)

I pre-mixed chicken broth with 4 cups water and 4 tbs chicken bouillon and 4 tbs curry powder. But ended up adding about another 2 cups of water and 2 tbs of curry bc I wanted the liquid to cover the meats and veggies. 

We also added 1/2 cup of red wine to use it up, hence the reddish color.

After it cooked on high for about 6 hours, we did a taste by trial and ended up adding even more curry powder

Mm-mmmm! The pork pieces and veggies were all deliciously tender and the curry had a little bit of a spice kick to it. 

**The tofu was cut into pieces and placed into individual serving bowls so it wouldn't get squished in the slow cooker and become indiscernible.

**Both the broccoli and shrimps were either cooked separately or placed in the slow cooker about 5 minutes before serving so it wouldn't over cook.