Slow-Cooker Pork Shoulder Ramen

slow-cooker pork shoulder ramen Entree Japanese
Slow-Cooker Pork Shoulder Ramen
  • Prep 35 min
  • Total 7 hr 45 min
  • Servings 8

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 ...MORE + LESS -


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


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  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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