When was the last time you had a bowl of feelings and memories? Well, you may have found the recipe that serves up just that. This Slow Cooker Pork Ramen dish is one of those meals.
I admit it, I made this Slow Cooker Pork Ramen because I was looking for comfort in a bowl. I wanted something that felt nostalgic, reminding me of my younger days. I wanted to taste and remember my days as a struggling college student, eating packets of ramen noodles with my roommates. Yet, I wanted a meal that also showed evolution – in both my palette and my cooking abilities. Slow Cooker Pork Ramen offered just that – the perfect combination of flavor and fond memories but without a lot of fuss.
To make this dish super simple, I cooked the pork for the ramen in the slow cooker. I started by preparing the pork in a simple seasoning of salt, pepper and crushed garlic cloves and cooked it for about 8 hours before shredding.
This is also a wonderful dish to use up leftovers. If you have some pulled pork lying around feel free to use it in this dish. Whatever method you use, you are going to need some pulled pork.
Once the pork is ready (or pulled out of the fridge), this dish comes together very quickly.
The beef broth combined with soy sauce, fresh ginger, salt and pepper creates a nice, light base to for the ramen. With the rich flavors of the pork, as well as the freshness of the peppers, onions and of course – the egg – this soup has layer upon layer of flavor.
Slow Cooker Pork Ramen
Ingredients
- 2-3 lb pork shoulder
- salt and pepper
- 6 cups low sodium beef broth
- 2 cups water
- 1/2 teaspoon fresh garlic finely grated
- 1/4 cup low sodium soy sauce
- salt and pepper to taste
- 3 packets of ramen noodles seasoning packets discarded
- Toppings: fresh sliced jalapeƱo peppers, green onions, soft-boiled eggs
Instructions
- Sprinkle pork shoulder with salt and pepper. Place pork in slow cooker, add crushed garlic. Cook on low for 7-8 hours until the pork is extremely tender and falling apart. Remove pork and shred. Warm broth, soy sauce, grated ginger and salt and pepper on medium-high. Season to taste.
- While broth is warming prepare the toppings. Add ramen noodles to broth and cook until soft.
- To serve, spoon noodles and broth into a large bowl, add handful of shredded pork and top with preferred toppings. Finish with a splash of sriracha and soy sauce.
It seriously is one of the best dishes I’ve ever made. If you are longing for an Asian-noodle bowl, this is a great way to satisfy your craving. Trust me on this one.
Enjoy!
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.
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