Prepare the Pork

1. Season the Pork: In a small bowl, mix the soy sauce, sesame oil, rice vinegar, garlic powder, ginger, brown sugar, chili flakes, salt, and pepper. Rub this marinade all over the pork shoulder.
2. Slow Cook the Pork: Place the seasoned pork into your crockpot. Pour a bit of chicken broth over the pork (about 1 cup), cover, and cook on low for 7-8 hours, until the pork is incredibly tender and easily shreds with a fork.

Prepare the Broth

1. Make the Broth: In a separate pot, combine the chicken broth, miso paste, soy sauce, sesame oil, garlic, ginger, and black pepper. Bring the mixture to a simmer over medium heat. Let it cook for 5-10 minutes to let the flavors meld together, then set aside.

Crisp Up the Pork

1. Crisp the Pork: Once the pork is cooked and tender, remove it from the crockpot and place it on a baking sheet. Shred the pork using two forks and spread it out evenly. Broil it in the oven for 5-7 minutes until the edges are crispy and caramelized.

Prepare the Noodles and Vegetables

1. Cook the Ramen: While the pork is broiling, cook the ramen noodles according to the package instructions. Drain and set aside.
2. Prep the Veggies: Quickly sauté or blanch the spinach or bok choy for a couple of minutes to soften it. Drain any excess water.

Assemble the Ramen

1. Build the Bowl: Place a portion of ramen noodles in each bowl. Pour the prepared broth over the noodles. Add a generous amount of crispy shredded pork on top.
2. Garnish: Top with sautéed greens, boiled egg halves, green onions, sesame seeds, and a drizzle of chili oil if you want some extra heat.