I used a farm raised forested pork shoulder butt roast. I roasted it until it was tender but able to be diced.

I used brown rice which had already been cooked and cooled. In fact, I put it together in my 8 qt pot in which the rice had been cooked.

Chop:
garlic
ginger
onion
carrot
celery

I sauteed the onion and the celery very briefly in a little salty water and the fat from the pork. Lid on then lid off, just until they were flavorful but still crispy.

Stir them into the cold rice.

Saute carrot also in salty water and fat. Lid on then lid off until tasty. Stir in.

Then I rendered the fatty pieces of the roast and added spices to that:
garlic
ginger
harissa paste
maple syrup
salt
until tasty.

Stir diced pork into rice.

Stir the spicy fat into whole thing.

Season with rice vinegar and more harissa paste and more salt.

To serve, I heated it in my 5 qt allclad pan or the cast iron. That way it was just a little fried. It held beautifully and warmed well.

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