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Directions:
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Season the pork generously with kosher salt and pepper; set aside.
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In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
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Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
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Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
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Add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
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Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
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Position a rack in the lower third of an oven and preheat the broiler.
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Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
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Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
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Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.
