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Slow-Cooker Spiced Pork Ramen (with grain/gluten-free shirataki noodles)

Slow-Cooker Spiced Pork Ramen

  • Author: Rachel Marion
  • Prep Time: 20 min
  • Cook Time: 8 hrs
  • Total Time: 8 hrs 20 min
  • Yield: 4 servings 1x


Slow Cooker

  • 23 lbs pork shoulder roast (or butt)
  • 4 cups broth, plus more if needed
  • 1/4 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 2 tbsp Thai red curry paste
  • 1 tbsp ginger juice
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp chili paste
  • Juice of 1 lime
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • 2 whole star anise


  • 1 tbsp sesame oil
  • 1 tbsp coconut aminos
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt, or to taste
  • For Serving
  • 1 lb sliced button mushrooms
  • 2 packs shirataki noodles, drained
  • 4 soft-boiled or fried eggs
  • Sliced jalapeƱo or fresno peppers, chili flakes, cilantro, green onions


  1. Place the pork in a slow cooker. Add the rest of the ingredients for the slow cooker, and cook on high for 8 hours.
  2. Turn off the heat, and remove the pork from the slow cooker. Shred the pork with two forks or your tools of choice, then place a large skillet over medium heat.
  3. Place the shredded pork in the skillet and add all of the skillet ingredients. Toss to combine, then cook, stirring/turning frequently, until brown and crispy and all of the liquid has cooked away.
  4. Place the broth in the freezer while you crisp the pork. The goal is to cool the liquid enough so that the fat can be skimmed off. When the fat has been removed, heat the broth in a medium soup pot. Add the sliced mushrooms and the drained shirataki noodles. Bring to a boil, then ladle into serving bowls and top with the crispy spiced pork, eggs, peppers, chili flakes, cilantro, and green onions.