Amish Pork Noodles In Slow Cooker. This is the most tender meat and pasta secret, which my aunt confided to me a few years ago. All 4 ingredients will make you a savory masterpiece that collapses on you.
Servings: 6-8
Ingredients
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3-4 pounds boneless shoulder of pork (pork butt), with all the hard fat removed.
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10.5 ounces condensed cream of mushroom soup in 2 cans.
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1 (1-ounce) packet onion soup mix
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12 ounces wide egg noodles
Amish Pork Noodles: Directions
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Put the pork shoulder in the base of a large slow cooker, fat side up in case there was a cap of fat. This allows the fat to baste the meat in its cooking process and makes it become even tender.
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In a medium bowl the condensed cream of mushroom soup is then mixed with the onion soup mix till well creamed and smooth. There is no need to add additional water or milk, you desire a thick rich base which will become a rich brown gravy when cooked.
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Pour the soup mixture on the pork shoulder making sure the top is covered. Use a spatula to apply it in case it becomes necessary to leave no meat uncovered.
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Cover the slow cooker with a lid and cook on LOW 8-10 hours or until the pork is extremely tender and shreds with the fork. When you have a little more time, you can cook on HIGH roughly 5-6 hours, however, the low-and-slow method is the most textural.
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After the pork becomes fork-tender, shred the pork in the slow cooker using two forks, scraping it into bite-sized pieces. It should be stirred up thoroughly and the thick, dark brown gravy formed should be mixed with the shredded pork.
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Taste the gravy and add a touch of salt and pepper to season to your taste using what you have in your pantry, remembering that the onion soup mix is already salty. This is optional but assists you in making the taste more specific to the taste of your family.
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Approximately 20 minutes before your meal time, prepare the egg noodles as per the package directions in a large pot of salty boiling water until it is being cooked to al dente. have emptied the drain well lest the gravy be watered down.
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Put the drained hot egg noodles directly into the slow cooker with the gravy and the shredded pork. Stir the noodles with tongs or a large spoon until all noodles are covered with the glossy brown sauce and all the meat has removed.
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Re-cover the slow cooker and allow the pork and noodles to rest on WARM in the slow cooker between 5-10 minutes to allow the flavours to combine and the noodles to absorb some of the gravy. Adding hot after cooking all in the slow cooker, be sure that each serving has some meat, noodles, and sauce.
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