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1
Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
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2
Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
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3
Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
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4
Remove the meat from the broth and shred the pork with two forks; set the meat aside.
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5
Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil.
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6
Reduce heat to low and stir the shredded pork back into the broth.
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7
If desired, skim excess fat from broth with a large spoon.
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8
Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water.
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9
Set aside remaining cilantro leaves for garnish.
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10
Simmer the soup while you prepare the rice noodles.
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11
Place rice noodles into a large bowl and cover with very hot tap water.
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12
Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes.
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13
Drain the noodles.
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14
To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles.
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15
Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.
