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Slow-Cooker Pork Ramen
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Elevated slow-cooker ramen featuring tender pork shoulder in a flavorful broth with mushrooms, ginger, and garlic. Customize with your favorite toppings for a satisfying meal.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 lb boneless pork shoulder, trimmed of excess fat, cut into 6 equal sections
  • 1 package (8 oz) sliced cremini mushrooms
  • 1 large bunch green onions, sliced, white and green parts separated
  • 1/8 teaspoon salt
  • 2 tablespoons finely chopped gingerroot
  • 6 cloves garlic, chopped
  • 2 cartons (32 oz each) Progresso™ reduced sodium chicken broth
  • 3 tablespoons soy sauce
  • 3 packages (3 oz each) instant ramen noodle soup mix (discard seasoning packets or save for another use)
  • Toppings, such as chopped fresh cilantro, sliced jalapeño chile, if desired
Instructions:
  • Heat 1 tablespoon of oil in a 5-quart Dutch oven over medium-high heat until hot. Add half of the pork and cook without moving for 4 to 5 minutes until browned and easily releases from the bottom. Turn and cook for an additional 2 to 4 minutes until browned. Transfer the pork to a 5- to 6-quart slow cooker and repeat with the remaining pork.
  • Lower the heat to medium and pour in the remaining 1 tablespoon of oil into the Dutch oven. Add mushrooms, green onion whites, and salt to the pot. Sauté for 5 to 7 minutes, stirring often, until mushrooms are juicy and golden brown. Mix in 1 tablespoon of gingerroot and garlic and cook for 30 seconds. Cover and set aside the extra green onion greens and gingerroot in the fridge for later use.
  • Pour the broth into the slow cooker with the pork, making sure to scrape off any flavorful brown bits from the bottom. Cover and cook on Low heat for 8 to 10 hours until the pork is tender.
  • Transfer the pork to a cutting board. Cut the pork into bite-size chunks, making sure to remove and discard any remaining fat. Skim off any excess fat from the surface of the broth using a spoon. Return the pork to the slow cooker and mix in the soy sauce and remaining 1 tablespoon of gingerroot. Cover and cook for 15 to 20 minutes until heated through.
  • Prepare the ramen noodles according to the package instructions and drain. Divide the noodles among bowls. Pour the broth and pork over the noodles, ensuring an even distribution. Garnish with the remaining green onion greens and add desired toppings before serving.

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