Step 1

Trim pork shoulder of excess fat and cut into 8 pieces. Place pieces in a large bowl. Add 2 tsp of salt and pepper and toss until well combined; set pork aside.

Step 2

Using a large skillet, add canola oil and panko breadcrumbs; stir until well combined. Place over medium-high heat and cook, stirring occasionally, for 4-6 minutes or until panko is golden brown and toasted. Transfer breadcrumbs into an airtight container; set aside.

Step 3

Cut bacon crosswise into ½” strips. Place bacon in skillet and cook for 4-5 minutes, or until crispy. Transfer bacon to a paper-towel lined plate and pat dry; set bacon aside. Reserve the bacon fat in the skillet.

Step 4

Place half of the pork in the skillet and sauté for 1-2 minutes per side, or until browned. Remove browned pork and repeat with the remaining pork.

Step 5

Add chopped yellow onions to skillet along with the remaining 1 tsp of kosher salt. Cook, stirring occasionally for 6-7 minutes, or until onions have softened.

Step 6

Add wine and let simmer for 8-10 minutes, or until wine has reduced by half.

Step 7

Add tomato paste, tomatoes and chicken broth; stir until well combined. Transfer mixture into slow cooker.

Step 8

Slice chorizo sausage on the diagonal into ½” slices; add chorizo to the slow cooker.

Step 9

Add cooked beans, pork and garlic.

Step 10

Cover slow cooker and cook on low for 9-10 hours, or until pork shreds easily with 2 forks.

Step 11

Remove and discard garlic. Add breadcrumbs and parsley; stir until well combined. (If desired, you can squeeze the garlic cloves from the halved heads and leave them in the cassoulet. Just don't leave the entire half head when serving!)

Step 12

Let cassoulet stand for 30 minutes before serving.

Step 13

Sprinkle each bowl with cooked bacon, additional parsley and a pinch of kosher salt.