Asian Shredded Pork and Noodle Salad: The New Slow Cooker cookbook reviewed

Asian Pork Noodle Salad--using the slow cooker!

I have told you guys before that I am a cookbook addict. Full blown insane collector. Last time I peeked at my Eat Your Books account, I had, ahem, 815 cookbooks. So is it really any wonder that I accidentally bought two of the same book?


But hey you guys get to profit! Now I hope it is not weird to give away a used book–and hey if you think it is weird, just don’t enter the giveaway. I’ll never know and we’ll still be friends. But there is certainly no point in me keeping two copies! And I am a huge used cookbook fan, as many of you know. You don’t get to 815 of the suckers without being willing to hunt for bargains (or being a bazillionaire, which I am not). Such is my consideration for you guys, that as soon as I realized I had two copies I put cooking from the book at the top of my to do list so that I could share a recipe and get a giveaway going!

Asian Pork Noodle Salad--using the slow cooker!

So anyway about the book I bought 2 of. I assume I was able to find The New Slow Cooker: Comfort Classics Reinvented from Williams Sonoma (by Brigit Binns) at awesome prices because it has since been revised and re-released–so if you are interested in purchasing it yourself you will need this link: The New Slow Cooker rev. (Williams-Sonoma): More than 100 Hands-off Meals to Satisfy the Whole Family. I checked out the indices of both books, and they are pretty similar, so I feel pretty confident that if you want this book (and you do) buying the revised version will be fine if you can find it. On the other hand you can also hunt for the overstock of the previous revision in used bookstores like I did. But first–enter my giveaway and maybe you will get my extra copy!

Asian Pork Noodle Salad--using the slow cooker!

Now why did I like this book so much? Well, first of all I already knew I liked Williams Sonoma’s slow cooker recipes, because that is where I found the recipe I adapted from for the Nacho Topped Smoky Beef Brisket and Beans Chili for the Slow Cooker. True, the recipe I adapted from is on their website, not in this book, but it gave me confidence in their slow cooker recipes. Also, I think the quality of Williams Sonoma cookbooks in general is excellent. But the real score from this book? Not all of the recipes are fall/winter braises and stews, which, don’t get me wrong I adore, they are probably my favorite type of food, but right now I am excited to find uses for my slow cooker that lead to the kind of food I love in the summer: cold or room temperature, and heavy on the vegetables. In other words, entree salads. And I am happy to report, this is not the only one such recipe in the book! I see more uses of this cookbook as the summer goes on.

I have decided that using Rafflecopter for my last giveaway was a success (stay tuned for a winner, it only just ended and I have not figured out how to generate the winner yet!), so I am going to use it again here. I do have one warning though–I am unexpectedly having surgery in the next week or two (lady parts issues–more later when I know more and if it is worth sharing), which is why I am not at Eat Write Retreat and why I will not be going to the beach this summer. I will pause for a moment of sadness. Anyway, so John will be the one getting the book out into the mail in 2 weeks time. I have every confidence he will do it, but depending on things at home it might take a few extra days. Ack! The giveaway ends midnight, Sunday June 22. Oh! The print print: American addresses only please.

a Rafflecopter giveaway
Asian Pork Noodle Salad--using the slow cooker!

4.5 from 2 reviews
Asian Shredded Pork and Noodle Salad
Adapted from Brigit Binns
Recipe type: entree salad
Cuisine: Asian
  • For the pork and gravy:
  • 3 lbs pork shoulder or butt, trimmed of excessive fat
  • salt and pepper
  • 1 T vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ⅓ cup Shaoxing wine (sub with dry white wine or sherry if necessary)
  • 1 T dark soy sauce
  • ½ cup chicken stock
  • 1 T brown sugar
  • For the salad:
  • 1 lb long Chinese noodles (I used wheat but egg would work as well; you could also sub spaghetti or angel hair)
  • 3 cups shredded Napa cabbage
  • 1 sweet bell pepper, thinly sliced
  • 8 oz bag of shredded carrots
  • 2 hothouse (English) cucumbers, peeled and seeded, and sliced into thin half moons
  • 1 cup chopped cilantro
  • ¼ cup chopped mint
  • For the dressing:
  • juice of 3 juicy limes
  • 2 T fish sauce, to taste
  • 1 T sugar, to taste
  • 2 T vegetable oil
  • 1 t minced ginger
  • For serving:
  • Sriracha or Sambal Oelek
  1. Pat the pork shoulder dry and sprinkle generously with salt and pepper.
  2. In either a stovetop-safe slow cooker or a large frying pan, heat the oil on medium high heat. When it is shimmering, add the pork and brown on all sides, about 6-8 minutes per side. Then remove the pork to a large bowl.
  3. Pour off some of the fat--I like to leave 2-3 tablespoons. Add the chopped onion and stir. Cook until starting to caramelize, about 8 minutes. Add the garlic and stir. Cook until fragrant, about another minute.
  4. Add the Shaoxing wine and deglaze the pan, scraping to remove any browned bits. Add the soy sauce and stock and bring to a boil.
  5. When the liquid starts to boil, either transfer it to your slow cooker or place the slow cooker onto its base. Add the pork shoulder with any accumulated juices. Stir in the brown sugar, and then cover and cook for 4 hours on high or 8 hours on low.
  6. When you are ready to assemble the salad, cook the noodles to taste and then drain, rinsing with cold water to prevent stickiness.
  7. Chop the cabbage and prep the rest of the vegetables for the salad (peppers, cucumbers, carrots, cilantro, mint). Toss in a large bowl and set aside.
  8. Whisk together the dressing ingredients. Taste to make sure you like the balance of flavors--remember that it should be strong because it will be muted by a lot of other flavors. Set aside.
  9. Remove the pork from the slow cooker and shred. Add the shredded pork back into the slow cooker and stir it into the sauce.
  10. Assemble individual salads by tossing the vegetables and noodles and then topping with the shredded pork and some dressing. Serve with Sriracha or sambal oelek for those who like things spicy.




  1. says

    Boo to surgery! I hope everythign is okay!! And I..have definitely purchased the same cookbook twice. And I have far fewer cookbooks than that, so it’s probably even more shameful!

  2. Kelly Teague says

    Love ANYTHING made in the slow cooker! And anything you’ve posted ! 😉 Hoping all goes well with those “lady parts”. I’d cook for YOU during your recovery if I weren’t so far away. :( Hugs!!!

  3. Joan says

    Love using my slow cooker in the summer so I dont’ heat up the kitchen. One of my most requested slow cooker recipes from my family is my Almost NC Pulled Pork. The reicpe above sounds amazing. I just may have to try it.

  4. Cheryl R says

    It’s great to come home to a meal in the crockpot.
    Hope everything goes well with your surgery.

  5. cindy says

    My favorite summer dish is soup. There is nothing better than a bowl of soup any time of the year.

  6. Linda romer says

    My favorite slow cooker summer meal is baked potatoes. I can have potatoes with my grilled steak and don’t have to turn in the oven.

  7. Allison C. says

    Boo on surgery. Hope all goes well. I love anything in the slow cooker. In the summer, with the kids home, I find it much easier to worry about dinner in the morning, before they wear me out!

  8. Vickie Newton says

    Surgery is never fun. Hope all goes well. My fondest memory of the crockpot is when we go to the beach. Fill her up and, you know how hungry you are after swimming? Well, we come home from the beach and have a good meal in an instant. Love chicken and rice, salisbury steak, and all kinds of soup!

  9. Mary P says

    I used the slow cooker for the first time, and the results were wonderful! Looking forward to lots of delicious recipes to try.

  10. Linda Mire says

    Hope everything goes well with your surgery and that your recovery will be speedy, Laura! My favorite thing to make in the crock pot during the summer is Country Style Ribs with a Spicy Dr. Pepper Sauce. I use my crock pot alot during the hot summer months. This one is good and very easy. I finish them off under the broiler with a little barbecue sauce to get a nice browning and caramelization.

  11. says

    Honestly, I haven’t really used a slow cooker for summer dishes – maybe I need this book to help me out :). I am so sorry about the unexpected surgery and the cancelation of your plans. I wish you could come out here and stay – we have plenty of beaches for you.

    Also, loving your photos in this post (well I always love them, but these – wow!), and I definitely need some lessons from you. They look they they should be in a cookbook.

  12. Pat says

    My favorite summer slow cooker recipe is turkey thighs with onions and red bell peppers in mole sauce. I shred the cooked meat and pile it in tortillas with the peppers and onions Just top with some sliced avocados for a super easy summer supper.

  13. Joanie CLBB says

    Laura, sending positive healing thoughts your way missy!
    Fave summer slow cooker time? Shredded BBQ pork tenderloin.

  14. Beth says

    Keep running across this and finally read all the way down. I kind of stopped when I saw something about your favorite summer slow cooker recipe cuz I just don’t seem to use it in the summer. Stumped me completely. So sorry about the change in plans. Hope all goes well and your recovery is smooth and swift.

  15. Gail H. says

    OMG I am sooo glad I’m not the only one who does that :) I’m curious about Eat Your Books tho! Gotta check it out! My favorite summer slow cooker recipe is still a Weight Watchers Lasagne…when I made it for the first time I couldn’t believe I could make a good, healthy lasagne in the crock pot…I use the no-boil ww noodles from Target, ff ricotta, and turkey…it’s totally yummy when I want some comfort food in the heat & humidity…living in South FL I rarely use my over, ever!

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