Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the softened chiles, pineapple, garlic, cumin, oregano, apple cider vinegar, salt, and black pepper. Blend until smooth.

Blend the Marinade

Place the pork shoulder in a large bowl and pour the marinade over it. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your grill or a skillet over medium-high heat. Remove the pork from the marinade and sear each side for about 5 minutes until browned.

Lower the heat and continue cooking the pork for about 1.5 to 2 hours, turning occasionally, until the pork is tender and fully cooked.

Once cooked, remove the pork from the heat and let it rest for 10 minutes. Shred the meat using two forks.

Warm the corn tortillas on the grill or skillet. Fill each tortilla with shredded pork and top with diced fresh pineapple, onion, and cilantro.

Serve the tacos with lime wedges on the side for squeezing on top.