A day or two of cool weather and soup sounds good! Slow cooker pork with noodles hits the spot. This recipe is great for those who want to set it up and walk away. This is a nice hearty soup packed with flavor. I serve this slow cooker pork with noodles soup as a main meal. Left-overs are great as well.
The crock pot or slow cooker sure is a wonderful kitchen tool. Setting up dinner in the morning and walking in to the wonderful smells of dinner, can’t be beat.
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, chopped
- 1 2-inch piece ginger, peeled and sliced
- 1 tblsp. sesame oil
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro
- 2 scallions, sliced
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, and 1/2 teaspoon salt in a 5-to-6-quart slow cooker.
- Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro and scallions.