In a blender, combine ½ cup of pineapple juice, 4 minced garlic cloves, 2 chipotle peppers in adobo, 2 teaspoons of cumin, 1 tablespoon of oregano, and 1 teaspoon of salt. Blend on high until smooth and creamy.

Place a 2–3 pound pork shoulder in a large dish and pour the marinade over the top, ensuring it's thoroughly coated. Cover with plastic wrap and refrigerate for at least 1 hour, ideally up to 24 hours.

Preheat your grill or cast-iron skillet over medium-high heat. Oil the grill grates or add a tablespoon of oil to the skillet.

Carefully place the marinated pork shoulder onto the preheated grill or skillet. Sear for 4-5 minutes on each side until golden-brown.

Remove the pork from heat and let it rest on a cutting board for about 10 minutes. After resting, slice thinly against the grain.

Warm your tortillas and fill each with the sliced pork, adding toppings like diced onions, fresh cilantro, and a squeeze of lime.