Having the pork cold and out of the sauce made it easy to slice thinly. I removed the hardened fat from the sauce (there wasn't too much because I had removed fat the day it was cooked by placing some of the liquid in a gravy separator) and heated the sauce.
I'm sure some of you are thinking that ume pork is NOT the same as miso pork. And, well, you might be right. But after tasting the pork, it is very close to what I know as shoyu pork (like the one sold at Kawamoto's Okazuya in Hilo). Until I get to Maui to actually eat the Maui Miso Pork, this recipe will have to suffice. And to answer Weezee, yes, this recipe does have miso in it, so it could also be called Miso Pork.
click on recipe title for printable recipe
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.