Thomas Keller's Slow-Cooker Cassoulet

INGREDIENTS

• 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. canola oil
• 1 cup panko
• 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
• 4 cups coarsely chopped yellow onions (about 3 medium onions)
• 2 cups dry white wine, such as Sauvignon Blanc
• 1/4 cup tomato paste
• 1 can (35 oz.) peeled Italian plum tomatoes, drained and
• coarsely chopped
• 2 cups chicken broth
• 12 cups cooked Great Northern beans or other small white
• beans, drained
• 6 fully cooked or smoked chorizo or garlic sausage links,
• about 1 1/2 lb. total, each halved on the diagonal
• 1 garlic head, halved crosswise
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 lb. baguette, cut into 1/2-inch-thick slices
• Extra-virgin olive oil for brushing
• Coarse sea salt, such as
• , for garnish