Slow Cooker Spicy Sunday Sauce Content
This meal is built for colder days, when you want a meal to keep you warm, but you don’t want to spend all day in your kitchen. It’s inspired by a classic Sunday Sauce, and we use our Momofuku Noodles and Chili Crunch to give it a hint of heat. Feel free to customize the heat level by choosing your favorite Momofuku Noodles—our favorites in this sauce are a combo of Sweet & Spicy and either Spicy Chili or Spicy Soy. The recipe makes enough extra sauce for another meal, so there’ll be plenty to save for a future dinner. Serves 4.
For slow cooker:
To a large slow cooker, add pork shoulder and short ribs. Season generously with Kosher salt. Add chopped onion, garlic, crushed tomatoes, 1 cup of dry red wine, tomato paste, 1 tablespoon of Momofuku Chili Crunch, and 5 Momofuku Noodle sauce packets. Cover and cook on high for about 6 hours or on low for about 8 hours. (The sauce is done when the meat easily pulls apart.) If desired, skim some of the fat off the top of your sauce.
Remove the meat from the pot, and use a fork to pull it apart. Return the meat to the sauce and season with more Kosher salt, as needed to your preference.
Heat 2 tablespoons of oil in a large dutch oven over medium–high heat. Season the pork shoulder and short ribs all over generously with Kosher salt and sear in batches until golden brown on all sides. Remove from the pot.
Add onions and garlic and cook until they are beginning to soften, about 5 minutes. Add crushed tomatoes, 1 cup of dry red wine, tomato paste, 1 tablespoon of Momofuku Chili Crunch, 5 Momofuku Noodle sauce packets, and the browned meat back to the pot. Bring to a boil, then cover and reduce to a simmer. Cook for about 3 hours, until the meat easily pulls apart. If desired, skim some of the fat off the top of your sauce.
Remove meat from the pot, and use a fork to pull it apart. Return the meat to the sauce and season with more Kosher salt, as needed to your preference.
Boil 5 packs of noodles in a large pot of salted water for 2 minutes, then drain, saving 1 cup of noodle water.
To the pot, add 2 tablespoons of butter and let it melt over medium-high heat. Add half of your noodle water to the butter, then stir in cooked noodles and let them come to a boil. Stir in 3 cups of prepared sauce (or more, as needed), and stir continuously for about 30 seconds until the sauce is glossy and evenly coats the noodles. Add more noodle water, as needed, to keep the noodles from drying out.
Serve alongside Momofuku Chili Crunch to level up the spice.