In a dutch oven over medium/high heat add olive oil and sear the pork shoulder on all sides. set aside.
Add the remaining ingredients in the shredded pork list and bring to a simmer. Add back the pork and turn off the heat. Move to the oven and roast for 4 hours or until the pork shreds easily with a fork.
Over medium heat in a large pot add all the broth ingredients and bring to a boil, lower the heat and simmer for 1 hour. Remove the solids with a slotted spoon and allow to cool. Portion about 1 - 1/2 cups of broth into each container.
In a large bowl add the dry vermicelli noodles. Add enough boiling water to cover the noodles and allow to soak for 5 minutes. When the noodles are soft drain them and allow to cool. portion 1/2 cup of noodles into each container.
All topping ingredients are optional. slice all your veggies thin and add them raw. They will cook through when the soup is reheated at meal time!
When the pork is finished roasting, removed from the oven. Rest for 30 minutes and then shred with two forks,. Allow the pork to cool and Portion 4 oz into each container.
Allow the meals to cool to room temperature before adding lids and storing in the fridge. enjoy!
Yield: 8 Servings 4 oz pork, 1-1/2 cups broth, 1/2 cup vermicelli noodles.