In a mixing bowl, whisk together ½ cup brown sugar, 3 cloves minced garlic, ¼ cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 teaspoon salt, ¼ teaspoon ground black pepper, and red food coloring if desired until smooth.

Thinly slice your pork shoulder or pork butt, and marinate it by tossing to coat in the marinade. Cover with plastic wrap or place in a sealable bag, and refrigerate for at least 4 hours or ideally overnight.

Preheat a non-stick pan over medium heat for about 2-3 minutes.

Add the marinated pork to the heated pan with any leftover marinade, and cook undisturbed for 3-4 minutes until caramelized.

Stir the pork occasionally, cooking for an additional 10-15 minutes until the sauce thickens and sticks to the pork, ensuring it is cooked through.

Remove from heat, let sit for a minute, and serve hot with garlic rice and a sunny-side-up egg.