THOMAS KELLER'S SLOW COOKER CASSOULET

THOMAS KELLER'S SLOW COOKER CASSOULET image

Yield 8 Servings

Number Of Ingredients 16

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

Steps:

Season pork generously with kosher salt and pepper. 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. Add bacon to pot and cook until crisp, about 5 minutes. Drain on paper towels. Add half of pork to pot and bron, 7 minutes total. Transfer to platter. Repeat with remaining pork. 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. 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. Position rack in lower third of oven and preheat broiler. Brush baguette slices with olive oil. Arrange slices, oiled side up. Broil until golden, 4 to 6 minutes. Top cassoulet with baguette slices and let stand 30 minutes before serving. Sprinkle each serving with bacon, salt, and parsley.