Miso-Glazed Pork Shoulder

(reconstructed / classic proportions — the source clipping contained only the title; no method text was present)

1. Whisk together miso paste, mirin, sake, soy sauce and a little sugar to make a glaze/marinade.
2. Coat the pork shoulder in about half of the glaze, vacuum-seal and refrigerate for a few hours if time allows.
3. Cook sous vide at 74°C (165°F) for 18-24 hours until meltingly tender (or 63°C / 145°F for 24 hours for a firmer, sliceable result).
4. Remove from the bag and pat dry. Brush with the reserved miso glaze.
5. Sear or broil until the glaze caramelizes and the surface is lacquered and browned.
6. Slice and serve, spooning over any remaining glaze.