Warm slow cooker and add tsp butter to melt.
Trim rind and excess fat from 1kg+ pork chops and straps then cut into preferred size for plating.
Add first layer of pork to bowl.
Pour half marinade mix over first layer, add more pork and add remaining marinade.
Cook on high for first hour then turn back to low for 3 more hours.
Skim excess clear fat from top of broth several times during cooking, allow skim mix to cool in fridge and at end of cooking separate solid fat from marinade and return marinade to slow cooker.
Thicken with cornflour/water paste.
Served with sweet potato mash, steamed veges and dressed with coriander