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Trim fat from roast. Cut pork into 1-inch pieces. Heat oil in a large skillet over medium-high heat. Brown meat, half at a time. Drain off fat. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Stir in broth, water chestnuts, bell pepper, soy sauce, hoisin, ginger, crushed red pepper and garlic.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Skim off fat. Stir in edamame and ramen noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more. Top each serving with sliced green onions.