Heat oil and butter in a deep skillet or on brown setting on slow cooker.

Add pork to the skillet and brown it over moderately high heat, about 10-12 minutes.

Using a slotted spoon, remove the meat from the skillet or cooker, cover to keep warm.

Once all the meat has been browned, drain off most of the oil from the skillet (or cooker), leaving about 3 tablespoons and reduce the heat to low.

Add the onion, mushrooms, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring until the onion starts to softened, about 5 minutes.

Stir one cup of chicken broth into the onion and spice mixture to release the bits stuck to bottom of pan.

Return the pork to the cooker with the onion/spice mixture and the tomatoes, coconut milk, cilantro and the remaining stock.

Stir gently to mix.

Cook on high for 4-5 hours or low for 6-8.

Serve with rice or noodles.