Slice the pork shoulder against the grain into 1/4-inch thick slices and then cut the slices into bite-size pieces.
In a bowl, whisk together the coconut sugar, rice syrup, garlic, soy sauce, celery juice, salt, ground annatto and black pepper. Heat the mixture up in the microwave a bit if you're having trouble getting the sugar to melt. Let the brine cool to room temperature.
Add the kiwi juice and then add the sliced pork. Put some gloves on and mix the pork into the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least three days or up to a week.
To cook the Tocino, I recommend using a non-stick pan. If your pork is fatty, you won't need to add any oil, but if it's lean, you can add a bit of vegetable oil. Line the pan with an even layer of meat and turn the heat onto medium.
Some liquid will come out of the pork and start to boil.
Start flipping the meat over to evenly glaze the pork with the sauce. Repeat until there is no liquid left and the Tocino is cooked through and starting to brown.