Slow-Cooker Red Curry Pulled-Pork Sandwiches

Whisk brown sugar, 1/4 cup lime juice, 3 tablespoons curry paste and fish sauce in a 4- to 6-quart slow cooker. Add pork and turn to coat. Cover and cook on High for 4 hours (or on Low for 8 hours).

Transfer the pork to a cutting board. Pour the cooking liquid into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes.

To prepare slaw: Combine cabbage, carrot, cilantro, lime juice, oil and salt in a medium bowl.

If using baguettes, cut each into 5 pieces (about 4 inches each). Toast or heat baguettes (or buns), if desired. Shred the pork using two forks. Skim the fat from the chilled liquid. Return the pork and liquid to the slow cooker; add coconut milk, lime zest and remaining 1 tablespoon curry paste and stir to combine. Serve the pork on baguette (or buns) topped with the slaw.