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In a large skillet, heat the coconut oil. Brown pork working in batches, seasoning with salt and pepper. Transfer cooked pork to slow cooker.
Leave about 2 tablespoons of the fat in the skillet and add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Add mixture to the crock pot.
Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours.
Remove as much fat from the surface of the stew as possible. Serve the stew over rice, garnished with cilantro and scallions.