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Slow-Cooker Pork Shoulder Ramen

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Slow-Cooker Pork Shoulder Ramen
  • Prep Time 35 min
  • Total Time 7 hr 45 min
  • Servings 8
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This slow-cooker ramen is easy enough to make for a weeknight, but still delivers on the pork- and chicken-filled flavor of traditional Japanese tonkatsu ramen.

Ingredients

3
to 4 lb boneless pork shoulder roast, trimmed
1
teaspoon salt
2
tablespoons butter
6
cups Progresso™ chicken broth (from two 32-oz cartons)
3
tablespoons soy sauce
2
tablespoons yellow miso paste
4
teaspoons chile garlic sauce
2
packages (3.5 oz each) shiitake mushrooms, thinly sliced
2
cups sliced yellow onions
1
(2-inch) piece peeled gingerroot
2
packages (3 oz each) ramen noodle soup mix (discard flavor packets or reserve for another use)
4
hard-cooked eggs, halved
1/4
cup chopped fresh cilantro leaves
4
green onions, thinly sliced on the bias

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. Rub pork with salt. In 12-inch skillet, melt butter over medium heat. Cook pork in butter 2 to 4 minutes on each side or until browned. Transfer pork to slow cooker.
  • 2 In large bowl, beat broth, soy sauce, miso paste and chile garlic sauce with whisk. Stir in mushrooms, onions and gingerroot. Pour mixture over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
  • 3 Carefully transfer pork to cutting board; let stand 5 minutes or until cool enough to handle. Shred pork, discarding any pieces of fat and cartilage. Discard gingerroot.
  • 4 Meanwhile, cook ramen as directed on package, omitting flavor packets; drain. Divide liquid from slow cooker among 8 bowls. Evenly divide noodles and pork among bowls. Serve topped with halved eggs, cilantro and green onions. Serve with additional soy sauce and chile garlic sauce.
Tips  

Can’t find shiitakes? Plain white button mushrooms will work in their place.

Make it your own! Serve with Sriracha, fish sauce or lime wedges, if desired.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
230
)
Daily Value
Total Fat
26g
39%
(
Saturated Fat
10g
48%
,
Trans Fat
0g
)
Cholesterol
205mg
69%
Sodium
1560mg
65%
Potassium
690mg
20%
Total Carbohydrate
21g
7%
(
Dietary Fiber
2g
11%
,
Sugars
4g
)
Protein
43g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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