Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve the pork and potatoes over white or brown rice, and top with fresh cilantro.