My mother used to make a pork roast, butt, and it was
simmered until fork tender. In the resultant broth she
would simmer extra wide noodles and it was delicious but
for the life of me I cannot replicate this dish. She had
no fancy spices or herbs nor was garlic or onions used in
this dish. Does anything about this sound remotely familiar?

I have Googled roast pork, pork roast, noodles, etc. with
no satisfying returns. There are hundreds of recipes and
some have ingredients I knew were not in her cupboard. Does
any of this ring a bell with anyone here??