Pork Ramen Recipe Slow Cooker

Ingredients (14)

3 pounds boneless pork shoulder, cut into 3 equal pieces
Kosher salt
2 tablespoons canola oil (if including the optional browning step)
1 yellow onion, coarsely chopped
6 garlic cloves, chopped
1 (2-inch) piece fresh ginger, peeled and chopped
8 cups low-sodium chicken broth
1 leek, halved lengthwise and coarsely chopped (white and green parts)
1/4 pound cremini or button mushrooms, brushed clean and coarsely chopped
Low-sodium soy sauce, for seasoning
Sesame and/or chile oil, for seasoning
1 1/2 pounds fresh ramen noodles
8 large eggs (optional)
About 4 green onions, finely chopped (white and pale green parts)

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The finest Japanese pork ramen takes considerable culinary skill and many hours to create. Here is a simplified, yet still delicious, version that boasts plenty of succulent braised pork. If you can't find high-quality fresh ramen noodles, use fresh thin Chinese egg noodles or fresh linguine. Serve the soup with your favorite ramen embellishments. I like to top my bowl with a soft-boiled egg and some baby spinach.

If you can't get enough noodles, get our Miso Ramen with Roasted Vegetables recipe, and if you're looking for more Crock-Pot options, get our Slow Cooker Chicken Soup recipe too. And if you want more ways to use your slow cooker, get more easy slow cooker soup and stew recipes, and take a crack at these easy Crock-Pot pasta recipes too!

Courtesy of Weldon Owen; photo by Eva Kolenko

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Tips for Pork and Pork Shoulder

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren't vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Store Pork Shoulder

Tip

How to Store Pork Shoulder

A tightly sealed pork shoulder can generally last in the refrigerator for two to four days.

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Next: How to Freeze Pork Shoulder

Tip

How to Freeze Pork Shoulder

A pork shoulder can last up to six months if packaged in freezer-friendly materials like plastic wrap, aluminum foil, and freezer paper. Wrap the shoulder tightly to avoid air pockets and place in a heavy-duty plastic bag.

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Next: How to Thaw Pork Shoulder

Tip

How to Thaw Pork Shoulder

As with all pork products, the best way to thaw is in the refrigerator. As pork and other meats are susceptible to bacterial growth, they should never be defrosted on the counter in open air.

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Instructions

To cook:

1Season the pork with salt.
2This step and the next are optional: Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot. (Or, use a frying pan for this step). Working in batches if necessary to avoid crowding, add the pork pieces and sear them on the first side without moving them until well browned, 3 to 4 minutes. Turn the pieces and sear on the second side until well browned, 3 to 4 minutes longer. Transfer to a plate and set aside.
3Pour off all but 2 tablespoons of the fat from the insert and return the insert to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth and deglaze the insert, stirring and scraping up any browned bits from the insert bottom, then let simmer for 1 minute.
4If you have included the browning step, transfer the insert to the slow cooker, add the leek, mushrooms, and the remaining 7 cups of broth, and stir to combine. If you are starting here, combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and broth in the slow cooker. Cover and cook on the low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant.

To assemble:

1Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and/or chile oil. Cover and cook on the low-heat setting for about 30 minutes to warm through.
2Cook the ramen noodles according to the package directions. If you want to top each bowl of ramen with an egg, put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel them.

To serve:

1Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with a halved soft-boiled egg and serve right away.