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Slice the pork shoulder to ¼ inch pieces.
In a bowl, combine brown sugar, pineapple juice, soy sauce, vinegar, garlic, and red food colouring.
Add the pork to the mixture and marinate for 24 hours.
In a pan, heat the oil over medium low heat.
Add the pork to the pan and cook for 10-12 minutes ( flop the pork every minute to prevent burning) until it is caramelised on both sides.
Serve with sinangag (garlic fried rice) or white rice, fried eggs and enjoy!