Rub the pork shoulder with olive oil, garlic powder, ground cumin, chili powder, salt, and black pepper. Let it marinate for at least 30 minutes, preferably overnight in the fridge.

Cook the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Cook for 4-5 hours, or until the pork is tender and shreds easily with a fork.

Shred the Pork

Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks and mix with lime juice.

Making the Pineapple Salsa

Combine Ingredients

In a large bowl, combine diced pineapple, red onion, cilantro, minced jalapeño, lime juice, and salt. Mix well and let it sit for at least 15 minutes to allow flavors to meld.

Preparing the Cilantro Lime Dressing

Mix the Dressing

In a blender, combine Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Assembling the Tacos

Warm the Tortillas

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

Build the Tacos

To assemble, place a generous amount of shredded pork on each tortilla, top with pineapple salsa, and drizzle with cilantro lime dressing. Serve with lime wedges on the side.