Once the pork is fork-tender, use two forks to shred it directly in the slow cooker, pulling it into bite-sized pieces. Stir the shredded pork well so it mixes thoroughly with the thick, dark brown gravy that has formed.
Taste the gravy and adjust the seasoning if you like with a little salt and pepper from your pantry, keeping in mind that the onion soup mix is already salty. This step is optional but helps you tailor the flavor to your family’s taste.
About 20 minutes before you’re ready to eat, cook the egg noodles according to the package directions in a large pot of salted boiling water until just al dente. Drain well so they don’t water down the gravy.
Add the hot, drained egg noodles directly into the slow cooker with the shredded pork and gravy. Gently toss with tongs or a large spoon until every noodle is coated in the glossy brown sauce and the meat is evenly distributed.
Cover the slow cooker again and let the pork and noodles sit on WARM for 5–10 minutes so the flavors meld and the noodles soak up some of the gravy. Serve hot straight from the slow cooker, making sure each serving gets plenty of meat, noodles, and sauce.
