Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.
Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20mins then refrigerate overnight.
Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.
Score the meat surface in a diamond pattern.
For the Pineapple Glaze:
Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.
Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.
Then remove from oven and brush with the remaining pineapple glaze mixture.