Clean the pork shoulder, remove any tough sinew or bits of bone that may still be attached. Add the pork to your stock and allow for it to simmer for 4 hours. Depending on the size of your pork, this may take longer. Check the tenderness with a knife test. If the knife slides out with ease, then your pork is tender enough. If not, allow an extra 30 minutes before checking again.
Place your pork in your Shoyu tare and allow for it to marinate for at least 1-2 hours.
Slice up that pork shoulder against the grain and serve with ramen.
If you own a circulator (for sous vide), sous vide with the shoyu tare for 4-6 hours at 64degrees Celsius or 147.5 Fahrenheit.
