This pork ramen combines a 3-pound pork shoulder slow-cooked until fall-apart tender with a savory broth made from chicken stock and warm spices like ginger and rosemary, served over instant ramen with customizable toppings for a deeply flavorful comfort bowl.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store cooked pork and broth separately in airtight containers in the fridge for up to 3 days; reheat gently over medium heat before assembling bowls with fresh noodles and toppings.
Slow-cooking a 3-pound pork shoulder typically takes 4–6 hours on low heat until it shreds easily with a fork. Exact time depends on oven or slow cooker temperature and initial thickness.
Pork shoulder is ideal for slow-cooking because its fat content keeps it moist. Pork butt works similarly. Leaner cuts like pork loin will dry out and won't achieve the same fall-apart texture.
Yes. Sear the pork in a skillet first, then transfer to a slow cooker with broth and seasonings. Cook on low for 6–8 hours or high for 3–4 hours until tender.
Boil eggs for 6–7 minutes, then ice-bath immediately to stop cooking. The yolk stays runny while the white sets, perfect for ramen toppings.
Yes. Cook the pork and broth up to 3 days ahead; store separately in airtight containers in the fridge. Reheat gently before serving with fresh noodles and toppings.
Raspberry Thumbprint Cookies
147 min · Laura Ashley Johnson
Salted Cracker Toffee
20 min · Laura Ashley Johnson
Microwave Peanut Brittle
10 min · Laura Ashley Johnson
Sesame Garlic Bok Choy
10 min
Teriyaki Fried Eggs with Guanciale
15 min
Spicy Canned Tuna Rice Bowl
7 min
Stove Top Stuffing Meatloaf
85 min
BBQ Pork Sandwich
35 min
Mongolian Beef Steak
15 min
Walnut Chili Oil
30 min
Garlic Fried Rice with Glazed Steak Bites
25 min
