Step 1

Combine the soy sauce, sesame oil, lime juice, lime zest, and garlic and set aside.

Step 2

With a serated knife cut through the fat of the pork shoulder in a cross-hatch pattern. Make sure you cut deep enough that you see meat. Rub the pork shoulder with the soy sauce marinade, wrap it tightly in aluminum foil, and place it in a baking dish. Place the baking dish in the oven at its lowest setting–200º or so–and cook for 8 to 12 hours. Let's say at least 8 hours, but for as long as you can handle yourself in the same room as slow-roasting pork.

Step 3

When the pork is finished remove it from the oven and discard the aluminum foil, bone, and as much of the gnarly fat as you can. Don't worry, plenty of fat–and flavor–has rendered itself into the meat. Using two forks shred the meat.

Step 4

Heat the sesame oil in a wok over medium-high heat.

Step 5

Add the rice in a single layer, but don't take this literally; all you're trying to do is maximize the fry.

Step 6

Add the following ingredients without stirring: pulled pork, egg, fish sauce, green onion, and sriracha.

Step 7

Let the rice continue to fry for a few minutes, then add the soy sauce and cilantro.

Step 8

Remove from heat and stir. The soy sauce should loosen the bits of rice stuck to the wok, the heat should cook the egg, and the green onion and cilantro should be warm but not cooked.