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1
For the tacos: Whisk together the orange juice, vinegar, chili powder, sugar, salt, oregano, cumin, cayenne pepper, onion, garlic, and chipotle chiles in a shallow baking dish.
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2
Add the pork and turn to evenly coat.
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3
Cover and let it marinate in the refrigerator for at least 4 hours, or overnight.
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4
Preheat the oven to 375 degrees F. Brush both sides of each wonton wrapper lightly with 2 tablespoons of the vegetable oil.
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5
Gently press the wrappers into the cups of two standard-size muffin tins (recipe makes 16 so you wont fill both pans).
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6
Bake the wontons for about 6 minutes, until lightly browned around the edges.
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7
Remove from the oven and let them cool for 5 minutes.
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8
Gently remove the wonton cups from the pans and let them cool completely on a wire rack.
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9
Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat.
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10
Grill the pineapple chunks for 6 to 8 minutes, stirring occasionally, until lightly caramelized.
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11
Transfer pineapple to a small bowl.
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12
Lift the pork from the marinade and add it into the pan.
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13
Grill for 4 to 5 minutes per side, until cooked through.
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14
Transfer the chunks of pork to a cutting board and let it rest for 5 minutes.
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15
Chop the pork into bite-sized pieces.
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16
For the crema: Whisk together the heavy cream, sour cream, and salt in a small bowl to combine.
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17
To assemble the tacos, divide the pork and pineapple between the wonton cups.
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18
Top each taco with a dollop of crema and sprinkle with the cilantro.
