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Crockpot Caramelized Pork Noodle Soup

This Crockpot Caramelized Pork Noodle Soup has tender pork, rich savory broth, noodles, mushrooms, and sticky caramelized pork for the ultimate cozy dinner.
5 from 72 votes
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Ingredients

For the Pork and Broth

  • 2½ pounds boneless pork shoulder or pork butt
  • 4 cups low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons fish sauce
  • 2 tablespoons Thai red curry paste plus more to taste
  • 2- inch piece fresh ginger peeled and sliced
  • 6 garlic cloves smashed
  • 1 tablespoon sambal oelek optional
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice plus lime wedges for serving
  • 6 ounces shiitake mushrooms sliced

For the Caramelized Pork

  • 1 tablespoon toasted sesame oil
  • 3 tablespoons packed brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar

For the Noodles and Serving

  • 12 ounces ramen-style or Asian wheat noodles
  • Thinly sliced carrots
  • Thinly sliced jalapeños
  • Sliced green onions
  • Fresh cilantro
  • Lime wedges

For the Soy-Marinated Eggs, Optional

  • 4 large eggs
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon packed dark brown sugar

For the Spicy Garlic Chili Oil, Optional

  • 1/4 cup neutral oil
  • 2 small shallots finely minced
  • 2 garlic cloves finely minced
  • 1/2 teaspoon sesame seeds
  • 1 –2 Thai chiles thinly sliced
  • Pinch of salt

Instructions

  • Place the pork shoulder in a 6-quart slow cooker. Add the chicken broth, soy sauce, rice vinegar, fish sauce, red curry paste, ginger, garlic, sambal oelek, five-spice, and black pepper. Stir the broth gently to combine.
  • Cover and cook on LOW for 7–8 hours, or until the pork is very tender and pulls apart easily with a fork.
  • Transfer the pork to a large plate or cutting board. Discard any large pieces of fat and shred the pork into chunky pieces.
  • Add the sliced shiitake mushrooms to the slow cooker. Cover and cook on HIGH for about 15–20 minutes, or until tender. Stir in the lime juice. Taste the broth and adjust with additional lime, soy sauce, or fish sauce only if needed.
  • Meanwhile, combine the brown sugar, soy sauce, and rice vinegar for the caramelized pork in a small bowl.
  • Heat the sesame oil in a large skillet over medium-high heat. Add enough shredded pork to form a single layer without crowding the pan. Let it cook undisturbed for 1–2 minutes until browned underneath.
  • Drizzle some of the brown sugar mixture over the pork and toss. Continue cooking for another 2–3 minutes, until the pork has sticky, deeply browned edges. Transfer to a plate and repeat with the remaining pork.
  • Cook the noodles separately according to package directions. Drain well and divide among serving bowls.
  • Ladle the hot broth and mushrooms over the noodles. Top generously with caramelized pork, soy-marinated egg halves, carrots, jalapeños, green onions, cilantro, and spicy garlic chili oil as desired. Serve immediately with lime wedges.

To Make the Soy-Marinated Eggs

  • Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 6½ minutes.
  • Immediately transfer the eggs to an ice bath and let cool completely before peeling.
  • Combine the soy sauce, water, and brown sugar in a small saucepan. Warm just until the sugar dissolves, then cool completely.
  • Place the peeled eggs in the marinade and refrigerate for 2–6 hours, turning occasionally for even color. Remove from the marinade and halve just before serving.

To Make the Spicy Garlic Chili Oil

  • Combine the oil, shallots, garlic, sesame seeds, and a small pinch of salt in a small saucepan.
  • Cook over low heat, stirring frequently, for about 5–8 minutes, until the shallots and garlic are lightly golden and crisp.
  • Remove from the heat and immediately stir in the sliced Thai chiles.
  • Cool before serving. Store leftovers covered in the refrigerator.

Notes

  • Red curry paste: Brands vary significantly in heat and saltiness. Start with 2 tablespoons and adjust rather than automatically using the entire small can like the original recipe.
  • Mushrooms: Shiitake can cook for the final 15–20 minutes. If using enoki mushrooms, add them during only the final 3–5 minutes.
  • Noodles: Keep them separate from the broth until serving so they don’t become overly soft or absorb too much liquid.
  • Make ahead: The pork and broth can be refrigerated for up to 3 days. Cook the noodles and caramelize the pork shortly before serving for the best texture.
  • Freezing: Freeze the pork and broth for up to 3 months without the noodles, eggs, or fresh garnishes.
  • Spice level: For a milder soup, omit the sambal oelek and start with 1 tablespoon red curry paste.