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Slow-Cooker Pork With Noodles Recipe

Slow-Cooker Pork With Noodles

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Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on April 01, 2012

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    This was horrible -- way too sweet even though I used less sugar than specified.

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  • on March 06, 2012

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    I've made this four times already and LOVE IT! The only thing I changed was the star anise (only 1 small piece because I felt like the flavor was too overpowering. It's so easy to put together and I don't have to stress about working hard on dinner all afternoon.

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  • on February 10, 2012

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    Great recipe that I'll definitely make again! I followed the recipe exactly, but had to substitute Chinese 5 Spice for the star anise - I also added 2 Hungarian peppers which seemed to add just the right amount of spiciness. I also followed the advice to remove the meat before adding the bok choy in stages, but put the meat back for the last 10 minutes to heat it up again. I also added a bit over 50% more of the broth, which worked out well. All in all, very easy and enjoyable. The flavors diminished a bit, though, when we had as leftovers 2 days later. Plenty of food & broth for 6 servings.

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  • on January 23, 2012

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

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  • on January 16, 2012

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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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  • on January 13, 2012

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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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  • on January 11, 2012

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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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  • on December 11, 2011

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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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  • on November 28, 2011

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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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  • on October 26, 2011

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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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