Caribbean Sriracha Pork Bowls with Coconut Rice and Pineapple Slaw

Ingredients

• 1 1/2 cups pineapple juice
• 1 teaspoon ground ginger
• 2 garlic cloves, minced
• 1/2 cup brown sugar
• 2/3 cup soy sauce
• 2/3 cup Red Gold 32 oz Ketchup Folds of Honor
• 2 tablespoons Sriracha sauce, adjust for preferred heat
• 1 can Red Gold Canned Petite Diced Tomatoes with Green Chilies 14.5 oz
• OR
• 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz
• 1/4 cup rice wine vinegar
• 2 tablespoons extra virgin olive oil
• 3 pounds pork shoulder
• Sea salt
• ground black pepper
• 1 cup coconut milk
• 3/4 cup coconut water
• 1 cup jasmine rice, uncooked
• 3 tablespoons unsweetened flaked coconut
• 1 tablespoon coconut oil
• 3 tablespoons plain Greek yogurt
• 1 tablespoon rice wine vinegar
• 2 tablespoons pineapple juice
• 1 tablespoon brown sugar
• 1 teaspoon orange zest
• 2 cups shredded cabbage
• 1/3 green onions, sliced
• 3 tablespoons fresh cilantro, chopped
• 1 cup fresh pineapple, diced
• 1 jalapeno pepper, seeded and diced small
• avocado, pitted and diced