- ⅓ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh ginger (from a 2-inch piece)
- 2 cloves garlic, chopped
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground cloves
- 2½ pounds boneless pork shoulder or butt, trimmed and cut in half
- 1 8.8-ounce package udon or soba noodles
- 1 bunch broccoli (about 1 pound), cut into florets
- 2 tablespoons rice vinegar
- sliced red chilies, for serving
- In a 4- to 6-quart slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, sesame oil, cloves, and ¾ cup water. Add the pork and turn to coat. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Twenty minutes before serving, cook the noodles according to the package directions, adding the broccoli during the last 2 minutes of cooking.
- Using 2 forks, shred the meat. Add the vinegar and mix to combine. Serve the pork over the noodles with the broccoli and chilies.