Slow Cooker Hoisin Pork Noodle Bowls
with sauteed bok choy
Smarts: Make a double batch of pork to use the leftovers for fresh salads on Wednesday.
- Ketchup - 3 Tbsp
- Hoisin sauce, gluten-free - 3 Tbsp (look for this sweet Chinese sauce in the international aisle)
- Tamari - 2 tsp
- Chili garlic sauce - 2 tsp
- Vinegar, rice - 1 tsp
- Pork, boneless shoulder roast - 2 1/2 lbs (sometimes labeled pork butt)
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Garlic powder - 1 tsp
- Black pepper - 1/2 tsp
- Stock, any type - 3/4 cup
- Shallots - 2 cloves, diced
- Noodles, rice - 6 oz (sub soba noodles)
- Bok choy, baby - 8 oz, chopped, leaves and stems separate (sub regular bok choy or cabbage)
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Slow Cooker Hoisin Pork (ingredients listed separately) - ~3 cups
- Sesame seeds, white - 1 tsp
- Hot sauce (opt) - for serving
- Shallots - Slice shallots. (Can be done up to 5 days ahead)
- Make sauce - Combine ketchup, Hoisin sauce, Tamari, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
- Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
- Slow-cook pork - This makes enough for 2 nights. Place pork into the bowl of a slow cooker. Rub on top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock to slow cooker. Cook pork on low for 7 to 8 hours. (Can be done 1 day ahead)
- When pork is tender and cooked through, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of slow cooker (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to slow cooker and add sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
- Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
- Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
- Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!
Wow! So Good! This is going in the rotation! The whole family approved and honestly this was such an easy after work meal to make.0 Helpful
Had guests and we all loved it! Excellent, filling, huge hit.0 Helpful
Quite possibly my FAVORITE CookSmarts meal! Don't change a thing! ❤️❤️0 Helpful
The family loves it!0 Helpful
This is SO yummy. No need to double the sauce, but I did double the spices on the meat. Easily subbed spinach and other vegetables for the bok choy.0 Helpful
Sauce was too watery and bland. Don’t make this again0 Helpful