Cold Noodle Pork Bowls

Ingredients

• 2–3 lbs Swift Pork Shoulder Butt
• 8 oz thin wheat or somen noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• ½ cup green onions, sliced
• ½ cup fresh cilantro, chopped
• 1 lime, plus additional wedges for serving
• Salt, to taste
• Black pepper, to taste

For the Sauce

• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 cloves garlic, grated or minced

Directions

1. Cook the pork. Preheat oven to 300°F. Season the Swift Pork Shoulder Butt generously with salt and pepper. Place in a roasting pan and roast until the pork is tender and easily pulls apart, about 3–4 hours. Let rest, then shred or chop into bite-size pieces.
2. Prep the vegetables. Chop the cilantro and green onion. Cut the cucumber into thin strips. Set everything aside for assembling the noodles later.
3. Make the sauce. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, sugar and garlic. Squeeze in fresh lime juice and whisk until combined. Add in the vegetables.
4. Prep the noodles. While the pork rests, cook the noodles according to package directions. Drain and rinse thoroughly under cold water until completely chilled. Add the noodles to a large bowl with the prepared vegetables and sauce, then toss until evenly coated.
5. Add the pork. Cut or shred the cooked pork into bite-size pieces and add it to the noodle mixture.
6. Toss and serve. Toss everything together until the pork, noodles and vegetables are evenly coated with the sauce. Divide among bowls and serve.