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Slow-Cooker Pork Shoulder Ramen

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  • Prep 35 min
  • Total 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 flavour of traditional Japanese tonkatsu ramen. Recipe by tablespoon.com.
Created May 11, 2017
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Ingredients

  • 3 to 4 lb (1.5 to 2 kg) boneless pork shoulder roast, trimmed
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 6 cups chicken broth
  • 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 flavour 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 flavour 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.

Expert Tips

  • Tip 1
    Can’t find shiitakes? Plain white button mushrooms will work in their place.
  • Tip 2
    Make it your own! Serve with Sriracha, fish sauce or lime wedges, if desired.

Nutrition Information

490 Calories, 26g Total Fat, 43g Protein, 21g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
490
Total Fat
26g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
205mg
Sodium
1560mg
Total Carbs
21g
Dietary Fiber
2g
Protein
43g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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