Ingredients

• 2 lbs boneless pork shoulder
• 1 tablespoon cooking oil
• 2 (14 ounce) cans chicken broth
• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup chopped sweet red pepper (1 large)
• 2 tablespoons light soy sauce
• 1 tablespoon bottled hoisin sauce
• 2 teaspoons grated fresh ginger
• 1/4-1/2 teaspoon crushed red pepper flakes
• 6 garlic cloves, minced
• 1 (3 ounce) package ramen noodles, broken (not including seasoning packet)

Instructions

1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.

2. Place meat in a 3-1/2- or 4 -1/2-quart slow cooker. Stir in chicken broth, edamame, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Skim off fat. Stir in ramen noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more.