Q1: What is the difference between pork shoulder and pork loin? Which is better for the slow cooker?

Pork shoulder (also called pork butt) is a tough cut of meat with a lot of fat and connective tissue. Pork loin is a much leaner cut. For slow cooking, pork shoulder is always the better choice . The long, slow cooking process is designed to break down that tough connective tissue and melt the fat, which results in incredibly moist and tender meat. A lean pork loin would become dry and tough with this cooking method.

Q2: What can I use if I can't find star anise?

Star anise has a very unique, warm, sweet, licorice-like flavor. If you can't find it, you can leave it out, but the broth will be missing a layer of aromatic complexity. A small pinch of Chinese five-spice powder (which contains star anise) could be used as a substitute, or you could add a 1/4 teaspoon of anise seed.

Q3: The noodles absorbed a lot of the broth. Is that normal?

Yes, that is completely normal, especially with leftover soup. Rice noodles are very absorbent. If you prefer a brothier soup, you can do one of two things: either cook the noodles separately and add them to each individual bowl before ladling the pork and broth over the top, or simply add a bit of extra hot chicken broth to the bowls when serving leftovers to loosen it up.

Q4: What is Chinese rice wine, and what is a good substitute?

Chinese rice wine (like Shaoxing wine) is a fermented rice beverage used extensively in Chinese cooking for its complex, aromatic flavor. A great, easy-to-find substitute is dry sherry , as mentioned in the recipe. Dry vermouth or even a Japanese sake would also work in a pinch.

Q5: Can I use chicken instead of pork?

Yes, you can. The best substitute would be 3 pounds of boneless, skinless chicken thighs. They will also become very tender in the slow cooker. You will need to reduce the cooking time significantly, to about 4-5 hours on low, to prevent them from overcooking.

The Best Tender Slow-Cooker Pork With Noodles

An easy, set-it-and-forget-it recipe for an Asian-style pork and noodle soup made in a slow cooker. A boneless pork shoulder is slow-cooked for hours in a savory and aromatic broth flavored with soy sauce, rice wine, ginger, and star anise until it is fall-apart tender. In the last half hour of cooking, fresh bok choy and rice vermicelli noodles are added directly to the pot. The finished dish is served in bowls with the shredded pork, noodles, vegetables, and fragrant broth, all topped with fresh cilantro.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 45 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Chinese-American

Ingredients

Scale

3 cups low-sodium 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, smashed
1 (2-inch) piece ginger, peeled and sliced
2 pieces star anise
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

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Instructions

In a 5-to-6-quart slow cooker, combine the chicken broth, soy sauce, rice wine, brown sugar, smashed garlic, sliced ginger, star anise, and 1/2 teaspoon of salt.
Add the pork shoulder to the slow cooker, then cover and cook on the LOW setting for 8 hours.
Add the chopped bok choy to the slow cooker, cover, and cook for about 20 more minutes.
Stir in the rice vermicelli noodles, making sure they are fully submerged in the broth. Cover and cook for 10 more minutes.
Carefully remove the pork from the slow cooker and use two forks to shred the meat.
To serve, divide the shredded pork, bok choy, and noodles among bowls. Ladle some of the hot broth into each bowl.
Sprinkle generously with the chopped fresh cilantro before serving.

Notes

This is a ‘dump and go’ slow cooker recipe, requiring minimal active cooking time and making it great for a busy day.
Smashing the lemongrass stalk before adding it to the pot helps to release its aromatic oils and flavor.
The bok choy and noodles are added at the very end of the cooking process to ensure they are perfectly cooked and not mushy.

Nutrition

Serving Size: 1/6 of recipe
Calories: 550-650
Sugar: 10-15 g
Sodium: 900-1200 mg
Fat: 25-35 g
Saturated Fat: 9-13 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-3 g
Protein: 40-50 g
Cholesterol: 140-170 mg

Find it online: https://cookupjoy.com/slow-cooker-pork-with-noodles/