Ingredients

for the marinade:

• 1 1/2 cups pineapple juice
• 2 tablespoons chili sauce or 1 tablespoon achiote seasoning 
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 4 garlic cloves, minced

for the tacos:

• 1 1/2 pounds boneless pork shoulder, sliced 3/4-inch thick
• kosher salt, to taste
• 2 teaspoons chili powder
• 1 pineapple, peeled, cored, and cut into 1/2-inch rings
• 1 white onion, chopped
• 12 corn tortillas, charred over grill or gas burner
• for garnish: cilantro, hot sauce, lime wedges

Instructions

1. First, make the marinade: Combine all ingredients in a mason jar and shake it up.
2. Place the sliced pork shoulder in a baking pan or a gallon-sized ziploc. Pour marinade over, turn to coat, then place in fridge for at least 2 hours or up to overnight.
3. Preheat grill to medium. Remove pork from marinade and season with salt and chili powder. Cook for 7 minutes per side, or until slices are cooked through to desired doneness. I like mine charred on the outside with just a touch of pink on the inside.
4. When the pork has 5 minutes left on the grill, add the pineapple and grill for a couple minutes per side, until char marks appear. Remove pork and let rest. Remove pineapple and chop.
5. Slice pork 1/2" thick against the grain, then serve in tortillas with pineapple, onion, cilantro, hot sauce, and a squeeze of lime. Eat!