Al Pastor Tacos: Your Kitchen, Your Trompo (Almost!)

Ingredients

• 2 lbs (900g) boneless pork shoulder, cut into 1/4-inch (6mm) thick slices
• 4 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 cup (240ml) pineapple juice
• 1/2 cup (120ml) white vinegar
• 1/4 cup (60ml) orange juice, fresh
• 1/4 cup (60ml) achiote paste
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 pineapple, cored and thinly sliced
• 1/2 medium onion, thinly sliced
• 16-24 small corn tortillas, warmed
• Chopped cilantro, to taste
• Diced white onion, to taste
• Lime wedges, for squeezing
• Your favorite salsa, for serving (recommend: salsa verde)