2 pounds (1 kg) boneless pork shoulder
2 tablespoons (30 mL) canola oil Salt and freshly ground black pepper to taste
1 cup (250 mL) chopped onion
1 cup (250 mL) diced apple
3 tablespoons (45 mL) curry powder
1/2 teaspoon (2 mL) dried oregano, crushed
1/2 teaspoon (2 mL) paprika
2 teaspoons instant chicken bouillon granules
1 cup (250 mL) hot water
1 tablespoon (15 mL) flour
2 tablespoons (30 mL) cold water
Hot cooked rice
Cut pork into 3/4-inch (1.5-cm) cubes and brown in hot oil in a skillet or Dutch oven. Transfer pork to slow cooker and sprinkle with salt and pepper. Add onion, apple, curry powder, oregano and paprika. Dissolve bouillon granules in hot water and pour over mixture in slow cooker. Cover. If convenient, cook on high for 15 minutes, until pot heats up (or skip this step). Cook on low for 8 to 10 hours.
Turn heat to high.
Combine flour and cold water; add to pork mixture, stirring to blend. Cover, and cook for 15 minutes or until gravy is thickened. Serve over rice. Makes 6 to 8 servings.