Pork and Pineapple Adobo Tacos

Ingredients

• salt
• pepper
• 1 bone-in pork shoulder (about 4 ½ pounds)
• 2 tablespoons vegetable oil
• 1 ½ pound peeled and cored fresh pineapple (cut into ½‑inch chunks, divided)
• 24 cloves peeled garlic
• 8 bay leaves
• 3 cups apple cider vinegar (plus 2 tablespoons)
• 1 ½ cup soy sauce
• 1 cup water
• ¼ cup chopped mint
• 1 tablespoon honey
• 1 red chile pepper (such as Fresno, thinly sliced)
• cumin-spiced pepitas (optional, see recipe)
• fresh mint leaves (optional, as garnsih)