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Slow-Cooker Pork Shoulder Ramen

Name: Slow-Cooker Pork Shoulder Ramen
Prep time: 35 min
Total time: 7 h 45 min
Yield: 8
Cuisine: Japanese
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 or white 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

16 Ratings

16 Reviews

Kitchen Tested

Prep 35 min
Total 7 hr 45 min
Servings 8

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.

By Tablespoon Kitchens

Updated November 19, 2019

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 or white 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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 230

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;