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Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).
When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.
Serve over cooked potatoes, rice or quinoa, and garnish with cilantro, if desired.