There’s something about the first hint of cooler weather that makes me want to pull out the slow cooker and make something warm, cozy and ridiculously comforting for dinner. This Slow Cooker Crispy Pork Ramen fits the bill every time.
Tender pork loin cooks low and slow in a savory, ginger-garlic miso broth until it falls apart. Then, instead of stopping there, we shred it, toss it with a sweet-savory soy mixture and pop it under the broiler until the edges get nice and crispy. Strain the broth and add ramen noodles while it’s cooking, top with sautéed mushrooms and spinach, and pile on your favorite toppings for the ultimate cozy fall slow cooker dinner.
It tastes like the kind of meal you’d order from your favorite ramen spot, but most of the work happens in the slow cooker while you’re busy doing everything else. Prep it earlier in the day, then all that’s left at dinnertime is cooking the noodles, crisping the pork and assembling your bowls.
For busy fall nights when you want something a little more exciting than the usual slow cooker dinner- but still need dinner to work with your schedule- this one is hard to beat.
For crispy pork: 2 tbsp soy sauce 1 tbsp seasoned rice vinegar 1 tbsp brown sugar
To top: 1 tbsp sesame oil 2 cup shitake mushrooms (sliced) 4 cup baby spinach 4 soft-boiled eggs (optional) 4 green onions (sliced- optional) 1 cup shredded carrot (optional) chili crisp (optional)
To prepare:
Remove pork from all packaging. Pat dry and season all over with kosher salt. Place in the bottom of slow cooker.
Top with garlic, ginger, onion, leek, mushrooms, miso paste and soy sauce. Cover with broth.
Cook on high heat 6 hours or low heat 8 hours.
Once the 8 hours is up, preheat oven to broil. Remove pork from broth and set aside to cool slightly before shredding. Strain broth with a fine mesh colander. Taste for seasoning and season to taste.
Return broth to slow cooker, turn heat to high and add ramen. Let cook 5-10 minutes until ramen is just soft.
While ramen is cooking, shred pork and spread over a large baking sheet. Whisk remaining soy sauce, rice vinegar and brown sugar. Broil for 3-5 minutes until just crispy.
While pork is broiling, heat sesame oil in a saute pan. Add sliced mushrooms, season with kosher salt and cook until soft. Remove, add spinach and cook until just wilted. Set aside.
Once ramen is cooked, ladle into bowls and top with pork, mushrooms and spinach, as well as additional desired toppings.
For crispy pork: 2 tbsp soy sauce 1 tbsp seasoned rice vinegar 1 tbsp brown sugar
To top: 1 tbsp sesame oil 2 cup shitake mushrooms (sliced) 4 cup baby spinach 4 soft-boiled eggs (optional) 4 green onions (sliced- optional) 1 cup shredded carrot (optional) chili crisp (optional)
Instructions
Remove pork from all packaging. Pat dry and season all over with kosher salt. Place in the bottom of slow cooker.
Top with garlic, ginger, onion, leek, mushrooms, miso paste and soy sauce. Cover with broth.
Cook on high heat 6 hours or low heat 8 hours.
Once the 8 hours is up, preheat oven to broil. Remove pork from broth and set aside to cool slightly before shredding. Strain broth with a fine mesh colander. Taste for seasoning and season to taste.
Return broth to slow cooker, turn heat to high and add ramen. Let cook 5-10 minutes until ramen is just soft.
While ramen is cooking, shred pork and spread over a large baking sheet. Whisk remaining soy sauce, rice vinegar and brown sugar. Broil for 3-5 minutes until just crispy.
While pork is broiling, heat sesame oil in a saute pan. Add sliced mushrooms, season with kosher salt and cook until soft. Remove, add spinach and cook until just wilted. Set aside.
Once ramen is cooked, ladle into bowls and top with pork, mushrooms and spinach, as well as additional desired toppings.
