Sous Vide Pork Shoulder

• 1/2 ounce (14g) kosher salt (see note)
• 1/2 ounce (14g) granulated sugar (see note)
• 1 pork shoulder roast (about 2 pounds; 900g)
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) mirin

1. Combine salt and sugar in a small bowl and mix thoroughly.
2. Place pork shoulder roast in a zip-top bag. Pour salt-sugar mixture into bag and massage mixture evenly into meat. Seal bag, trying to avoid leaving much air inside. Place bag in refrigerator for 24 hours. Roughly every 8 hours, massage bag and flip it over to ensure even distribution of the cure.
3. Set up an immersion circulator and preheat a water bath to 145u0b0F (63u0b0C).
4. Remove roast from zip-top bag and place on a cutting board. Discard liquid in bag and blot roast completely dry. Using kitchen twine, tie roast at 1/2-inch intervals to form a neat cylinder.
5. Place roast back in zip-top bag and add soy sauce and mirin. Seal bag using the
6. . Alternatively, if using a vacuum sealer, transfer the roast to a sealable vacuum bag, add soy sauce and mirin, and seal.
7. Place bagged roast in water bath and cook for 20 hours.
8. Remove bag and place in an ice bath to chill roast thoroughly. Remove roast from bag and blot dry.
9. Place roast on a rimmed baking sheet. Adjust oven rack so that the roast will be about 1 inch away from the broiler element. Preheat broiler to high. When broiler is hot, place roast under broiler, turning frequently, until exterior is charred, about 5 minutes.
10. Turn on torch and char exterior of roast on all sides.
11. The roast can be sliced and served immediately, or sliced and stored for future use (see Make-Ahead and Storage, below).

kosher salt, sugar, pork shoulder roast, soy sauce, mirin

Taken from www.seriouseats.com/recipes/2019/04/sous-vide-pork-shoulder-chashu-recipe.html (may not work)