4 lb boneless pork shoulder/butt
Sauce: 2 c brown sugar
1 c catsup
1/2 c shoyu
1/2 c oyster sauce
1 tbsp sesame seeds
2 1/2 tbsp ume juice
3 ume, seeds removed & forced through a garlic press or mashed
2 cloves garlic, grated
1 piece ginger, grated
1/2 c miso
Mix sauce ingredient thoroughly. Pour a layer of sauce in the bottom of a crock pot. Place pork on sauce. Add remainder of sauce, or as much will fit in crock pot. Cook on low 8 hours. Remove pork from sauce and chill in a covered container. Chill sauce separately. Remove hardened fat from sauce and boil in a saucepan until thick. Slice pork thinly. Heat in microwave or fry slices in pan. Serve with sauce.