Slow Cooker Ramen

• 3 pounds Boneless pork shoulder
• 2 tablespoons Neutral oil
• 1 Yellow onion, chopped
• 6 Garlic cloves, crushed
• 1 2-in piece ginger, peeled and chopped
• 8 cups Chicken broth (low-sodium preferred)
• 1 Leek, halved lengthwise, and chopped
• 1/4 pound Mushrooms, chopped
• 1 1/2 pounds Fresh ramen noodles
• 8 Eggs, soft boiled
• Soy sauce, sesame oil to taste for serving
• Green onions, to serve
• 2 cups Steamed veggies, like Bok Choy/ Mushrooms

1. Season pork with salt and sear in a hot pan with oil, about 3-4 minutes each side. Put in to slow cooker.
2. Add leeks, mushrooms, onion, ginger, garlic, and broth to the slow cooker. Cover and cook on the low setting for 8 hours, or until the pork shoulder is tender and broth is fragrant.
3. In the last few minutes of cooking, boil noodles according to the package and boil eggs Set both aside.
4. Once pork is cooked, transfer to cutting board. Using 2 forks, shred the pork and discard any large pieces of fat.
5. Strain broth through fine-mesh sieve and return to slow cooker.
6. To serve:rn-Divide broth and noodles among 8 bowls.rn-Place soft-boiled egg in each.rn-Top with steamed vegetables and green onions.rn-Use soy sauce and sesame oil to season

pork shoulder, neutral oil, yellow onion, garlic, ginger, chicken broth, mushrooms, ramen noodles, eggs, soy sauce, green onions, steamed veggies

Taken from food52.com/recipes/34004-slow-cooker-ramen (may not work)