Spicy Pulled Pork Ramen Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the pork shoulder, soy sauce, brown sugar, garlic, ginger, and chicken broth.
• STEP 2.Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks. Set aside.
• STEP 4.Cook the ramen noodles according to the package instructions. Drain and set aside.
• STEP 5.In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and cook until softened.
• STEP 6.Add the shredded pork, soy sauce, sriracha, and chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
• STEP 7.Divide the cooked ramen noodles among bowls. Ladle the pork and broth over the noodles.
• STEP 8.Garnish with green onions, soft-boiled eggs, and sesame seeds. Serve hot.

Cooking Tips

• For extra heat, add more sriracha to the broth.
• You can make the pulled pork ahead of time and store it in the refrigerator for up to 3 days.
• To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6 minutes. Remove the eggs and place them in an ice bath to cool.

Storage and Serving

• Leftover pulled pork ramen can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ramen in a pot over medium heat until heated through.
• Serve the ramen with additional toppings such as sliced jalapenos, bean sprouts, or cilantro.