Slow Cooker Amish Pork Noodles Directions:
Place the pork shoulder in the bottom of a 7-quart slow cooker, fat side up.
In a medium bowl, whisk together the condensed cream of mushroom soup and the onion soup mix until completely smooth and thick.
Pour the soup mixture evenly over the pork shoulder, spreading with a spatula so the entire surface is coated.
Cover with the lid and cook on LOW for 9 hours, until the pork reaches an internal temperature of at least 195°F and shreds easily with a fork.
Shred the pork directly in the slow cooker using two forks, mixing thoroughly with the thick brown gravy.
Taste and adjust seasoning with salt and black pepper if needed.
Cook the egg noodles in a large pot of salted boiling water for 7 minutes until al dente, then drain thoroughly.
Add the hot, drained noodles to the slow cooker and toss gently until fully coated in the gravy and evenly combined with the pork.
Cover and let sit on WARM for 10 minutes before serving.
WW Points Calculation
Smithfield Boneless Pork Shoulder (3.5 lb average, 56 oz) – 64.00
Great Value 98% Fat Free Cream of Mushroom Soup (2 cans) – 8.00
Lipton Recipe Secrets Onion Soup Mix (1 packet) – 3.00
No Yolks Extra Broad Noodles (12 oz) – 36.00
Points Information:
Total Points: 111.00
Servings: 8 servings (approximately 1 1/2 cups pork and noodles per serving)
Points per serving: 13.88
Nutrition Information
Calories: 520
Fat: 22g
Protein: 36g
Carbohydrates: 42g
Sugar: 4g
Sodium: 980mg
I'm waiting for your comments! Enjoy!
