Step 1
Place the pork roast into a slow cooker pour in the chicken broth and add 2 cups water or enough to completely cover the roast.
Step 2
Mix in bouillon cubes seasoned salt Cajun seasoning onion powder and butter.
Step 3
Set cooker on Low and cook until the meat has fallen off the bone 8 to 10 hours.
Step 4
Remove the meat from the broth and shred the pork with two forks; set the meat aside.
Step 5
Strain the broth through a fine-mesh strainer discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
Step 6
If desired skim excess fat from broth with a large spoon.
Step 7
Stir in the bok choy about 3/4 of the chopped cilantro leaves and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
Step 8
Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent 25 to 30 minutes. Drain the noodles.
Step 9
To serve place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro crushed red pepper flakes and Parmesan cheese to taste; serve with lime wedges.