Udon Bowl & Slow Cooker Pork

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   1.

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   Trim the pork shoulder of excess fat and chop it into smaller chunks.

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   Rub the five-spice powder and salt all over the meat.

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   2.

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   Add the chicken broth, water, soy sauce, garlic, ginger, and meat into the slow cooker.

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   Put the lid on and cook on high for 6 to 7 hours or on low for 8 to 9 hours.

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   3.

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   When the pork is nearly done, make the noodles.

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   Take a small pot and bring the chicken stock and water to boil over medium-high heat.

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    When the water is boiling, add the udon noodles into the pot.

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    Let it cook for a few minutes before reducing the heat to medium-low.

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    Add the miso, garlic powder, salt, and white pepper.

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    Next, add the chopped green onions, saving about a tablespoon for garnish.

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    Let the noodles cook for several more minutes, or until the noodles are soft and plump (according to package instructions).

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    4.

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    Using a fork, break up the pork, and serve it with the udon.

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    I added a few tablespoons of the broth from the slow cooker to the noodles just to add a bit more flavor.

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    Garnish the bowl with green onions, black sesame seeds, sprouts, cucumber, pickled daikon, or watermelon radishes if you like!

* Per serving · 4 servings · Values may vary.