Karnataka-style slow cooker pork curry

This recipe is inspired by this recipe. I wanted a genuine, spicy indian pork curry that I could make in the slow cooker. This recipe worked really well! I've made it twice now, once with picnic bog and once with Karre and the karre worked much better. These are both swedish cuts of pork. If you're in the states, boston butt or any pork shoulder cut with adequate fat that works in the slow cooker should work. My variation uses only one pan for the initial step.

Ingredients:

Spice Blend:

• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds (or two teaspoons coriander powder)
• 6 cloves
• 2" cinnamon stick
• 2 teaspoon fennel seeds
• 20 black peppercorns
• 2tsp brown mustard seeds

Curry: 

• 2" peeled and roughly chopped root ginger
• 10 garlic cloves
• 2 tomatoes, quartered
• cooking oil
• 1 tsp brown mustard seeds
• 2 sprigs curry leaves
• 4 onions, finely chopped
• 3 green chillies, stalks removed, pierced with a knife
• 1 teaspoon ground turmeric
• 2 dried red chillis
• salt
• freshly ground black pepper
• 1 teaspoon kashmiri chilli powder, (optional)
• 1-1.5kg pork shoulder, cut into cubes, with some fat
• 0.5 cup vinegar (I've used both apple cider and white, no real preference)
• 1 can coconut milk

Method:

1. Cut the pork into large chunks and salt and pepper the meat.
2. Fry the pork chunks for about 6-7 minutes on each side on medium heat
3. Turn off the heat. In the remaining hot oil, add all the spices under spice blend. After about 5 minutes, scrape the spices into the spice blender and blend. Add vinegar to make the spice blend liquid.
4. Turn the heat back on. Add mustard seeds to the hot oil and when it sputters, add dried red chillis and then the curry leaves. Fry for a few minutes
5. Add the onions and fry until well browned. 
6. Now add in the kashmiri red chilli powder and fry for a minute or two and then add in the spice mix. 
7. In the spice blender throw in the ginger, tomatoes, garlic and red chillis and blend
8. Toss the blended mix into the curry as well
9. Fry this on medium-high heat until the mix begins to thicken and release oil
10. Add this masala and the pork pieces to the slow cooker 
11. Cook on high for 3-4 hours. Test at 2 hours for doneness. 
12. When done, add the can of coconut milk and let the curry cook in the slow cooker without a lid for about 30 minutes.