In a mixing bowl, whisk together the brown sugar, pineapple juice, soy sauce, vinegar, and minced garlic until fully combined. Add salt and black pepper, mixing well.

Slice the pork shoulder into generous ¼ inch thick pieces and place them in the marinade. Cover and refrigerate for at least 24 hours.

Heat oil in a skillet over medium-low heat. Add marinated pork slices, ensuring not to overcrowd the pan. Cook for 10-12 minutes, flipping every minute.

Transfer the caramelized pork to a serving plate and serve with garlic fried rice and a fried egg.