Preparation of the meat Coat the PulledPork with olive oil and sprinkle generously with salt and pepper. Put the pork shoulder on The Bastard and cook it to a core temperature of 83 degrees. Then wrap the shoulder in aluminium foil and cook it slowly. After an hour, take the shoulder out of the foil and check with a cocktail stick whether the meat is soft and can be pulled apart. Wrap it up again and leave it outside the bbq for about 15 minutes. Pull the meat apart with The Bastard Bear Claws. Preparation of the sauce Make caramel from the sugar on low heat. Chop the shallots, ginger, thyme, red pepper and sereh and finely chop the garlic. Add this to the caramel together with the bay leaf, cloves and juniper berries and cook briefly. Add the tomato puree. Then add 750ml of water and bring to the boil. Dissolve the caramel and allow the sauce to infuse. Sieve the sauce and add the pulled pork. Preparation of the dish Boil the rice until tender. Fry the vegetables and add the rice briefly. Season with pepper, salt, Worchestershire sauce and Tabasco. Arrange the rice and divide the pulled pork over the rice. Enjoy!