• 2 pounds pork shoulder (cut into ½ to 1 pound pieces)
• 2 pounds beef short ribs
• Kosher salt
• 1 yellow onion, chopped
• 6–8 cloves garlic, crushed
• 2 28-oz cans crushed tomatoes
• 1 cup dry red wine
• 1 can tomato paste
• Momofuku Chili Crunch
• 5 packs Momofuku Noodles (preferably, 2 Sweet & Spicy and 3 Spicy Chili or Spicy Soy)
• 2 tablespoons of butter

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.

For stovetop:

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.

To serve:

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.