• 2 Ratings
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Ingredients

Directions

  • Place pork shoulder, onion, ginger and garlic in bottom of slow cooker. In a bowl, whisk stock, coconut milk, lime juice, curry powder, sugar, 1/2 tsp of the salt and the red pepper flakes. Pour over pork. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

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  • Using tongs, carefully remove pork to a cutting board and shred. Stir remaining 1/2 tsp salt into liquid and return shredded pork to slow cooker. Meanwhile, prepare rice noodles per package directions.

  • Divide rice noodles among 8 bowls, then ladle some pork and broth on top. Garnish with scallions and chow mein noodles, if using.

Nutrition Facts

350 calories; 16 g total fat; 65 mg cholesterol; 400 mg sodium. 30 g carbohydrates; 21 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0