Slow Cooker Pork Ramen

Just when one-pot meals couldn’t get easier, in steps the slow cooker! This slow cooker pork ramen recipe is far from the styrofoam cups of our younger years — the flavors complex and the ingredients far better. But the time it takes to make is almost the same! Don’t forget to experiment with all your favorite toppings!

Slow Cooker Pork Ramen

Makes: 4 servings

Total Time: 8 hours

• 2-3 lbs boneless pork shoulder, cut into 3 equal pieces
• Kosher salt
• 2 tablespoons canola oil
• 4 cups low-sodium chicken broth
• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger
• 1 tablespoon chili paste
• Juice of 1 lime
• 2 tablespoons brown sugar
• 2 cups mushrooms (of your choice), cleaned and sliced
• 1 lb fresh ramen noodles

for garnishes (optional)-
• 4 soft boiled eggs
• 4 green onions, white and pale green parts chopped
• Cilantro
• Julienned carrots
• Srirarcha


Season the pork with salt.

Heat either a frying pan or your flameproof slow cooker on the stovetop over medium-high
heat. Add oil and allow to get hot. Add pieces of pork and sear them on the first side without
moving until well browned, 3-4 minutes. Turn and repeat on the second side, 3-4 minutes
longer. If using a frying pan, transfer everything to your slow cooker.

Combine seared pork, broth, soy sauce, vinegar, onion, garlic, ginger, chili paste, lime juice and
brown sugar in the slow cooker. Cover and cook on low for 7.5 hours.

Remove pork from slow cooker and shred. Turn slow cooker to high and return shredded pork
to the pot along with the sliced mushrooms. Cover again and cook for 15 minutes.

Add noodles and cook 5 minutes or until noodles are done.

Spoon into bowls and top with soft boiled eggs and your choice of garnishes.

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