I love making my own homemade noodles. Back when we had our own chickens, I always had plenty of eggs and needed a reason to use them. I had a great friend that taught me the basics of making noodles and how to properly dry them and store them. I prefer to freeze my homemade noodles in gallon bags with 5 pounds of dry noodles in each bag.
Really any type of egg noodle will work in this recipe. Once you are ready to add the noodles, give them a good stir and let the broth cook the noodles.
There are three variations of this recipe. One with pork, one with chicken and one with turkey. Each are made very similar and have a great taste in the end. Simple dinner to make. Allow the pork tenderloin to cook and then shred the meat with a fork. Add in the noodles and let the noodles cook in the liquid.
I like to cook my pork loin for 6-8 hours on LOW. If you want this to cook quicker, slice the loin into smaller chunks. Cook the loin on HIGH for 3-4 hours and then shred with a fork.
I like to make a side of mashed potatoes and sweet corn. A plate of mashed potatoes with a heaping spoon of the pork and noodles on top with corn is a favorite meal of ours. My kids enjoy making bowls with everything together.
More recipes like this:
Slow Roasted French Dip Sandwiches
Crock-Pot Pork and Noodles
- 1 Pound Pork Tenderloin
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Black Pepper
- 2 Cups Beef Broth
- Salt and pepper all sides of the pork loin.
- Place the pork loin and 1/4 cup water in a 4 qt or 5 qt slow cooker.
- Cover and cook on LOW for 6-8 hours.
- Add in the beef broth and turn the crock-pot to HIGH. Cook an additional 30 minutes.
- Remove the pork loin and shred with two forks. Return to the slow cooker.
- Add in egg noodles and stir. Cook until the noodles are tender.
- Turn the slow cooker off and remove the crock from the cooking element. Serve.