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1
Combine salt and sugar in a small bowl and mix thoroughly.
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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.
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3
Set up an immersion circulator and preheat a water bath to 145u00b0F (63u00b0C).
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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.
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5
Place roast back in zip-top bag and add soy sauce and mirin. Seal bag using the
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6
. Alternatively, if using a vacuum sealer, transfer the roast to a sealable vacuum bag, add soy sauce and mirin, and seal.
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7
Place bagged roast in water bath and cook for 20 hours.
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8
Remove bag and place in an ice bath to chill roast thoroughly. Remove roast from bag and blot dry.
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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.
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10
Turn on torch and char exterior of roast on all sides.
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11
The roast can be sliced and served immediately, or sliced and stored for future use (see Make-Ahead and Storage, below).
