In a blender, combine pineapple juice, dried guajillo chiles (remove stems and seeds), chipotle peppers, garlic, cumin, oregano, vinegar, salt, and black pepper. Blend until smooth.

Marinate the Pork

Cut the pork shoulder into small chunks and place it in a large bowl. Pour the marinade over the pork, making sure all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

Cooking the Pork

Cook the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade, allowing excess to drip off. Grill or sear the pork for about 15-20 minutes, turning occasionally, until cooked through and slightly charred.

Rest the Pork

Once cooked, remove the pork from the grill and let it rest for 10 minutes before slicing it thinly.

Taco Assembly

Warm the Tortillas

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Assemble the Tacos

Place a portion of the sliced pork onto each tortilla. Top with diced pineapple, onion, and chopped cilantro. Serve with lime wedges on the side.