Directions

1. Rinse pork shoulder.
2. Season with salt and pepper.
3. Place a slow cooker liner bag in slow cooker.
4. Place pork shoulder in slow cooker and add beef broth.
5. Cook on low setting for 8 hours.

1. Once your pork shoulder is done, remove from the slow cooker and place on a plate to cool.
2. Place a colander over a large bowl, pour liquids from slow cooker liner bag through the colander. You will use this liquid to boil the noodles.
3. Once pork is cooled, break into pieces and remove fatty parts.
4. Boil the eggs. Allow to cool and remove the shells.
5. Fill a pot with 1-1/2 cups chicken broth and 4-1/2 cups water. Heat over medium heat and add seasoning packets.
6. In a pan or wok, add sesame oil and heat over medium heat.
7. Fill a large pot with slow cooker liquids and 3 cups water. Start bringing to a boil.
8. Once pan or wok is warm, place pork in a thin layer. Allow to sear on one side.
9. Once water in large pot comes to a boil, add noodles and cook according to package.
10. Turn pot with seasoned broth down to low heat.
11. Flip pork over to other side or if using a wok, lift and shift pork around.
12. Once noodles are done, drain.
13. Slice eggs in half.
14. Cut nori sheet into pieces.

1. Divide seasoned broth into four bowls. Add noodles (unless you want to dip noodles instead), pork, egg slice, nori, and 1/2 teaspoon of hot chili oil to each bowl.
2. Drizzle with soy sauce if desired.
3. Enjoy!