Caribbean Pork Bowls


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10.5 cups Pineapple Juice
2 1/4 tbsp. Ground Ginger
14 Garlic Cloves (minced)
3 1/2 cups Brown Sugar (dark)
4 2/3 cups Soy Sauce
4 2/3 cups Red Gold Ketchup
1/2 cup Sriracha Sauce
4-28 oz. cans Red Gold Petite Diced Tomatoes with Chiles
1 3/4 cups Rice Wine Vinegar
3/4 cup Extra Virgin Olive Oil
21 lbs. Pork Shoulder
Sea Salt & Ground Black Pepper (to taste)
7 cups Coconut Milk
5 1/4 cups Coconut Water
7 cups Jasmine Rice (uncooked)
1 1/3 cups Unsweetened Flaked Coconut
1/2 cup Coconut Oil
3/4 cup Plain Greek Yogurt
1/2 cup Rice Wine Vinegar
3/4 cup Pineapple Juice
1/2 cup Brown Sugar (dark)
2 1/4 tbsp. Orange Zest
14 cups Shredded Cabbage
2 1/3 cups Green Onions (sliced)
1 1/3 cups Fresh Cilantro (chopped)
7 cups Fresh Pineapple (diced)
7 Jalapeno pepper, seeded and diced small



  1. Preheat oven to 350° F.
  2. In a large bowl, combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha, diced tomatoes, and vinegar; whisk to combine.
  3. Heat oil in a large rondeau with a lid, over medium-high heat. Season pork with salt and pepper. Once oil is hot, add pork and sear on all sides until brown, about 2 minutes each side.
  4. Remove from heat and slowly pour in half of the pineapple juice mixture. Place a lid on the pot and place in preheated oven. Cook pork for 3 to 4 hours or until the pork is fork tender and falling apart.
  5. Check the pork halfway through cooking to ensure there is liquid coming at least halfway up the pork. If not, add more pineapple juice mixture to the pot as needed.
  6. Once cooked, shred the pork and add any remaining pineapple juice mixture and toss pork. Place on stove to keep warm.

Coconut Rice

  1. When pork is about 30 to 40 minutes from being done, start rice.
  2. Add coconut milk and coconut water to a medium saucepan. Bring to a boil and add rice, salt black pepper, flaked coconut and coconut oil. Stir to combine, then place lid on the pan and turn to low heat.
  3. Let cook for 18-20 minutes. Remove from heat and leave the lid on for another 2-3 minute. Remove the lid and fluff with a fork.

Pineapple Slaw

  1. While rice is cooking, prepare slaw.
  2. In a large bowl whisk together yogurt, vinegar, pineapple juice, brown sugar, orange zest salt and black pepper. Add cabbage, green onions, cilantro, diced pineapple and jalapeno; toss well.

To Assemble

  1. Spoon rice into a bowl, place about 1 cup or so of pork over rice and ladle a spoonful of juice over pork. Top with pineapple slaw.