Honey-Braised Pork Ramen

Ingredients:

• 1.3kgs pork shoulder roast
• 1/4 cup honey
• 1/4 cup sake
• 4 star anise pods
• 4 cups chicken broth
• 2 packs Ramen noodles
• 1 tablespoon Sriracha sauce
• 2 tablespoons chili garlic sauce
• 1 tablespoon fresh ginger
• 1 tablespoon Chinese five spice
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 lime, juiced
• 2 cups shitake mushrooms
• 2 cups leeks
• 1 1/2 cups snow peas
• 8 hard-boiled eggs
• 4 tarragon sprigs
• 4 radishes, sliced
• 3 cloves garlic, minced
• 2 jalapeños, sliced
• 2 stalks scallions, cut
• 1 red onion, sliced
• 1 mango, cut into chunks

Instructions:

• Glaze uncooked pork shoulder in honey and then sprinkle Chinese five spice on top. Set aside.
• Add chicken broth, sake, chili garlic sauce, Sriracha sauce, minced garlic cloves, ginger, star anise pods, lime juice, and brown sugar into your Crockpot® Slow Cooker. Add glazed pork shoulder.
• Cover; cook on HIGH for 6 hours. Remove pork shoulder from pot and discard the star anise pods.
• In a separate bowl, shred pork with a fork and knife. Return the shredded pork to the slow cooker.
• Add mushrooms, leeks, snow peas, and salt to the slow cooker.
• Cover; cook on HIGH for 35 minutes. Add uncooked Ramen noodles to the slow cooker. Cover; Cook on HIGH for another 5 minutes.
• Serve in soup bowl with hard-boiled eggs, onion, jalapeños, scallions, radish, mango, and tarragon sprigs and enjoy!