Ingredients
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