Updated November 19, 2019
to 4 lb boneless pork shoulder roast, trimmed
cups Progresso™ chicken broth (from two 32-oz cartons)
tablespoons yellow or white miso paste
teaspoons chile garlic sauce
packages (3.5 oz each) shiitake mushrooms, thinly sliced
cups sliced yellow onions
(2-inch) piece peeled gingerroot
packages (3 oz each) ramen noodle soup mix (discard flavor packets or reserve for another use)
hard-cooked eggs, halved
cup chopped fresh cilantro leaves
green onions, thinly sliced on the bias
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.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.