In a saucepan, boil water and soak the guajillo and ancho chiles until soft, about 15 minutes. Drain and transfer to a blender.

Add the minced garlic, adobo sauce, cumin, paprika, oregano, black pepper, salt, apple cider vinegar, olive oil, and brown sugar to the blender. Blend until smooth to create the marinade.

Place the sliced pork shoulder in a large bowl. Pour the marinade over the pork, ensuring it’s well coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Preheat a grill or skillet over medium-high heat. Add the marinated pork slices in batches, cooking until browned and cooked through, about 4-5 minutes per side.

In the last few minutes of cooking, add the diced pineapple to the skillet or grill. This will caramelize slightly and add sweetness to the dish.

While the pork is cooking, warm the corn tortillas on another skillet or directly over the flame until pliable.

Once the pork is done, chop it into bite-sized pieces. Place a generous portion on each tortilla.

Top with chopped onion, cilantro, and additional pineapple. Serve with lime wedges on the side.