Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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.