Slow-Cooker Pork With Noodles

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This is incredibly easy AND delicious! A definite keeper recipe.

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This was very good, but you should definitely triple the broth and halve the amount of meat. I have enough for an army sitting in my fridge from the leftovers; however, it makes very nice pulled pork sandwiches the nest day. I made a mistake and used a rice vinegar instead of the rice wine, but later added some regular white wine and it didn't seem to ruin it. I also did what another poster suggested and removed the meat before cooking the bok choy and noodles; much more room that way!

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Something is missing from this recipe and I'm not sure what it is. Do yourself a favor and just don't make this dish. My husband and I hated it. The best part about the meal was that we saved a bunch of shredded pork and made BBQ sandwiches the next day. Now those were fantastic.

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Really good flavors and simple to cook. So tender that I could barely get it out of the pot to shred it. I followed others advise and doubled up on the broth, great tip and well worth it.

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Very easy recipe. I doubled the recipe, tripling the broth. It fed 12 people. Recipe was best day-of (versus day after. The meat was so tender, it shredded with a fork easily in the pot.

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Delicious and easy. I appreciate slow cooker recipes where there's no additional searing or sauteing! Only changes I make to this recipe .... I double it for four hearty portions and a bit of leftovers. Maybe don't need a full double on the meat since that'll be a squeeze in even a large crock pot. I often use ground ginger in place of fresh - just easier. Also, I remove the meat BEFORE cooking the bok choy and noodles. Gives more time to cool before you shred AND gives more room to cook bok choy and noodles to cook. Then add in before serving to reheat. I also chop my bok choy stems and leaves separately and add the stems first, the leaves 10 minutes later, the noodles another 10 minutes later. This dish stays nicely since the rice noodles don't get too mushy.

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Definitely not enough broth with this recipe, which was the best part - I'd probably double the broth, as CeCeHorseLuvr said below. I used the wrong type of noodles and they were too mushy, so I'll make sure to find the rice noodles next time. All in all an excellent, flavorful recipe.

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Whole family LOVED it! (including 11 and 14 yr olds Did without the star anise, and had to substitute sake for the rice wine. I used a 14 oz box of Asian rice noodles and added them and the bok choy while I shredded the pork (didn't cook the bok choy for the 20 minutes as it seemed it would be over cooked. I also added a can of baby corn.
Next time I will double the amount of broth ingredients.
Even better the next day as left-overs!

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Very good and easy. The boyfriend who is quite the foodie loved it. Didn't change anything, but I am going to add more chicken broth next time.

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This was sooo good and easy to make! My whole family loves it, I have made it several times. Highly recommended!