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To a large slow cooker, add pork shoulder and short ribs. Season generously with Kosher salt. Add chopped onion, garlic, crushed tomatoes, 1 cup of dry red wine, tomato paste, 1 tablespoon of Momofuku Chili Crunch, and 5 Momofuku Noodle sauce packets. Cover and cook on high for about 6 hours or on low for about 8 hours. (The sauce is done when the meat easily pulls apart.) If desired, skim some of the fat off the top of your sauce.
Remove the meat from the pot, and use a fork to pull it apart. Return the meat to the sauce and season with more Kosher salt, as needed to your preference.
Boil 5 packs of noodles in a large pot of salted water for 2 minutes, then drain, saving 1 cup of noodle water.
To the pot, add 2 tablespoons of butter and let it melt over medium-high heat. Add half of your noodle water to the butter, then stir in cooked noodles and let them come to a boil. Stir in 3 cups of prepared sauce (or more, as needed), and stir continuously for about 30 seconds until the sauce is glossy and evenly coats the noodles. Add more noodle water, as needed, to keep the noodles from drying out.
Serve alongside Momofuku Chili Crunch to level up the spice.