A Cozy Bowl for Rainy Days (Or, Honestly, Whenever)

So, let me paint you a quick picture: It’s gloomy outside, the kind of day where socks just refuse to stay dry, and outta nowhere, I want ramen. Not the instant stuff (although, hey, no shade there), but a big, cozy, deeply-flavored bowl brimming with pork that’s fall-apart tender AND kinda crispy. Enter my Crockpot Crispy Pork Ramen—which, by the way, I actually came up with after an accidental nap while my pork shoulder was simmering. Rookie move, but turned out to be a happy one!

Speaking of accidents, does anyone else get sidetracked by the sound of a bubbling slow cooker? It’s like background jazz for your kitchen.

Why You’ll Love This Recipe (Or At Least, Why I Do!)

I whip this up when I don’t want to babysit a pan all day, but I still crave something a bit special. My family goes bonkers for this because it’s a slurpable, savory, noodle-packed dinner, and they think ‘crispy pork’ sounds fancy even though the slow cooker does, like, 90% of the work. Also, this is basically my defense against sad takeout ramen that costs a fortune (and somehow has way too many bamboo shoots? Just me?). If you love toppings or, like me, have a strong opinion about soft-boiled eggs, this recipe’s for you. And yes, the crispy part does really happen—even if it’s raining, or you forgot to dry the pork right.

Here’s What You’ll Need (I’m Not a Ramen Purist, Promise)

about 2.5 lbs pork shoulder or pork butt (if I’m short on time I grab boneless country-style ribs—they shred up quickish)
1 large yellow onion, chopped sort of rough
4 garlic cloves, crushed—look, I don’t always peel ‘em neatly
1 thumb-sized chunk of ginger, sliced (sometimes I swap in ground ginger; 1½ tsp works in a pinch, though not quite the same zing)
1/3 cup soy sauce (my grandma swore by Yamasa, but store brand’s honestly fine)
1/4 cup mirin (I use a splash of rice wine vinegar and a pinch of sugar instead when I can’t find mirin—it happens!)
5 cups good chicken broth (or veg broth, sometimes I even use a half-bouillon cube when I’m dangerously low on groceries)
1 tbsp sesame oil
2 tbsp brown sugar (or honey, which adds a nice floral vibe)
8 oz ramen noodles (the fresh ones are best, but instant bricks with the seasoning packet ditched totally work—promise)
1-2 tbsp neutral oil for crisping pork
Toppers (seriously, choose your own adventure):
soft-boiled eggs (6 to 7 minutes is the sweet spot, or, you know, microwave a peeled egg if you must)
scallions, julienned carrots, baby spinach, nori strips, sriracha, fried onions (run wild)

How I Make My Crockpot Crispy Pork Ramen (It’s Messy, But Worth It)

Pat the pork dry and throw it into your crockpot. (If it’s one of those days where you forget what ‘dry pork’ means, don’t worry—just plop it in.)
Add chopped onion, smashed garlic, sliced ginger (scraps and all—it all dissolves), soy sauce, mirin, broth, sesame oil, brown sugar. Give it as much of a mix as a slow cooker can handle (it usually isn’t much; that’s okay.)
Pop the lid on and set to low for 8 hours—or high for about 4, if you’re the impatient type. Don’t peek, it just slows things down. Go fold laundry or watch telly (I always forget something in the dryer, honestly).
Once the pork is fork-tender, scoop it out onto a plate and shred it up (I use two forks, and at this point, you’ll probably eat a couple bites; totally normal). Don’t toss the broth!
Now, here comes the crispy bit: Heat a large skillet—cast iron is tops—over medium-high and swirl in a tablespoon or so of oil. Press the shredded pork into the pan and don’t move it for a few minutes, until the bottoms go all crackly and browned in spots. Flip and repeat, unless you, like me, get distracted. It’s fine if only one side crisps.
While that’s going, gently reheat the broth on the stove or just let it bubble in the cooker on high. Drop in your ramen noodles and cook till just soft (fresh ones take a couple mins, instant ones barely more; don’t overthink it).
To serve, ladle hot broth and noodles into bowls, pile on the crispy pork, and decorate the lot with all your favorite toppers. I go heavy on scallions and egg, but my son loads up on sriracha. Horses for courses.

Notes (I Learned the Hard Way, Trust Me)

If you let the crispy pork sit out on paper towel for a bit, it stays crunchier. If not, it’s still good—just a bit softer.
The broth is even better the next day. Or it would be, if anyone ever left me leftovers.
You don’t have to use pork; I did it with beef chuck once, and it was great—just a different mood. Actually, chicken thighs work pretty well, though not quite as rich.
I thought more ginger would make this amazing. Turns out, you can have too much of a good thing. Don’t go overboard—speaking from experience!

Variations (Some Winners, a Dud or Two)

I tried tossing in shiitake mushrooms once—delicious! But when I added bok choy to the pot, it got too limp. Better to steam or stir it in at end.
For a spicier twist, a squeeze of gochujang in the broth makes it sing. Or just serve hot sauce on the side for picky eaters.
Once I swapped ramen for soba noodles. Tastes fine, just don’t expect the same springy-ness.

Tools You’ll Need (Or, Improvise Like I Do)

Crockpot/slow cooker (but if you’ve only got a Dutch oven, low-and-slow on the stove works; just watch the liquid doesn’t vanish!)
Big skillet for crisping, though honestly I once just blasted it under the broiler. Not as good, but does the job.
Honestly, don’t let missing a gadget stop you—my mate once used a rice cooker on the kept warm cycle. Sort of worked!

Storing Leftovers (Doesn’t Happen Often in My House)

If, by some miracle, you’ve got leftovers, keep the broth and noodles separate in the fridge—otherwise, the noodles go a bit mushy (some folks like it that way, mind). Pork keeps in a lidded box for up to 3 days, but if you’re like me, you’ll be sneaking bites cold. And, not gonna lie, it never lasts more than a day around here.

How I Serve It Up Every Time

I think a soft-boiled egg perched on top is essential, but sometimes I just fry an egg, slap it right in. My lot love seaweed and crunchy onions for texture, and we always do a last-minute hot sauce taste test (winner gets first dibs on seconds).

Pro Tips (Let’s Call These ‘What Not To Do’)

Once I tried crisping pork straight from the slow cooker, thinking “eh, close enough”—nope, too wet! Always drain it first. It’s worth those extra couple of minutes.
Don’t bother skimming every last bit of fat; that flavor’s gold. But OK, too much and it gets greasy. (Balance is tricky sometimes!)
If you rush the noodle bit, you’ll get a starchy mess. Walk away for a minute or two; let ‘em do their thing. I learned the hard way.

Questions People Actually Ask Me About This

What if I don’t have mirin?: Oh, that’s easy—just use a splash more soy, a little sugar, and a touch of any light vinegar. Not perfect; totally works.
Can I use chicken instead of pork?: Definitely! Go for thighs—they end up nicely shredded. Breast gets a bit dry, but I’ve done it in a pinch.
How do you keep the pork really crispy?: Crisp in batches, and make sure it isn’t wet when it hits the pan (I literally learned this after several soggy attempts).
This seems like a lot of steps – is it really worth it?: For sure, but if you’re short on time, just skip the crisping. Not the end of the world; still tastes miles better than most delivery ramen.
Can I freeze this?: Broth and pork, yes, noodles not so much. I recommend making fresh noodles if you’re thawing leftovers—trust me there.
Why does my broth sometimes look cloudy?: Probably from the pork juices and all the ginger and garlic bits. Totally normal—some days mine is like milky tea, and it still tastes smashing.

So, that’s my Crockpot Crispy Pork Ramen—with all the quirks, real-life mishaps, and accidental discoveries along the way. Happy noodle slurping, mate!

Crockpot Crispy Pork Ramen