Pork Ramen

Season the pork shoulder generously on all sides with the salt, pepper, and garlic blend.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.

Sear the pork shoulder on all sides until golden brown.

Transfer the seared pork to a slow cooker.

Deglaze the skillet with water, scraping up any browned bits from the bottom of the pan.

Pour the deglazing liquid over the pork in the slow cooker.

Cover and cook on low for 6-8 hours, or until the pork is tender and falls apart easily.

Once cooked, carefully shred the pork using two forks or tongs.

Strain the cooking liquid from the slow cooker into a large pot. Add the chicken broth and bring to a simmer.

Season the broth with dried rosemary, ground ginger, and onion powder.

While the broth simmers, heat the remaining tablespoon of oil in a skillet and sauté the sliced mushrooms until browned.

In a separate small pot, bring water to a boil and cook the eggs for 7-8 minutes for a soft boil. Transfer to an ice bath, then peel.

Add the ramen noodle blocks to the simmering broth and cook according to package directions, typically about 3 minutes.

To assemble, divide the shredded pork among four bowls. Top with the cooked ramen noodles.

Ladle the hot broth over the noodles and pork in each bowl.

Garnish with a soft-boiled egg, sautéed mushrooms, chopped cilantro, sliced jalapeños, and sliced green onions.

Serve immediately with lime wedges and optional sauces like sriracha, oyster sauce, and soy sauce.