Miso Pork

• 4 to 5 pounds Pork
• 1 cup Shoyu
• 2 cups Sugar
• 1 cup Miso
• Ginger and Garlic to taste

Simmer pork in water for 1-1/2 to 2 hours until meat is tender. Cool and refrigerate. Slice meat when it is cool to avoid crumbling. Combine shoyu, sugar, miso and ginger to make a sauce and pour over pork. Heat up meat and sauce just before serving.

Good recipe to make on a weekend. Good for reheating and serve on a school day.