Season both sides of the meat with plenty of black pepper and salt. Place the meat in the roasting pan and pour in a layer of water of about 2 cm. Fire up The Bastard until all coals are glowing. Place the piece of oak wood on the coals. If using smoke chips, first soak them in water. Put the grid back in The Bastard and place the roasting tin on top. Close The Bastard and temper it to a temperature of 110 °C. The sliders will be nearly closed at the top and bottom for this. The water in the roasting tin will provide high humidity, so that the meat does not dry out. It is best to check the temperature every three hours and see whether all the water in the roasting tin has evaporated. Otherwise, it is advisable to add a little water. The preparation takes about 9 hours.

For the salsa verde: pick all the green herbs from the stems and put them together in the measuring cup. Add the garlic, capers, lemon juice and rind and the olive oil. Purée with the hand blender into a nice green salsa. Season to taste with salt and pepper.

So the meat needs about 9 hours to become beautifully soft. It should feel like a soft packet of butter. The trick is to The Bastard open the meat as little as possible during cooking. When the meat is nicely cooked, wrap it immediately in aluminium foil and let it rest for at least another half hour.

Tip: Serve with a green salad and/or baked potato. Delicious! The day after, a basis for a delicious vegetable dish!