Udon Bowl & Slow Cooker Pork

1. Trim the pork shoulder of excess fat and chop it into smaller chunks. Rub the five-spice powder and salt all over the meat.
2. Add the chicken broth, water, soy sauce, garlic, ginger, and meat into the slow cooker. Put the lid on and cook on high for 6 to 7 hours or on low for 8 to 9 hours.
3. When the pork is nearly done, make the noodles. Take a small pot and bring the chicken stock and water to boil over medium-high heat. When the water is boiling, add the udon noodles into the pot. Let it cook for a few minutes before reducing the heat to medium-low. Add the miso, garlic powder, salt, and white pepper. Next, add the chopped green onions, saving about a tablespoon for garnish. Let the noodles cook for several more minutes, or until the noodles are soft and plump (according to package instructions).
4. Using a fork, break up the pork, and serve it with the udon. I added a few tablespoons of the broth from the slow cooker to the noodles just to add a bit more flavor. Garnish the bowl with green onions, black sesame seeds, sprouts, cucumber, pickled daikon, or watermelon radishes if you like!