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1. Combine 5 cups of water, the California, ancho, guajillo and cascabel chiles, the chile de arbol and the bay leaf in a large pot and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chilies, discard the bay leaf and remove and discard the stems and seeds of the chiles.
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2. Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Puree until smooth.
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3. Pour the marinade into a large resealable plastic bag, add the meat and toss to coat. Refrigerate 24 hours.
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4. Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the pork on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until meat breaks apart with a fork, about 2 to 2 1/2hours. Remove the meat from the pan, discard the pineapple and set aside the pan juices.
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5. Put the meat on a rack in a baking pan, baste it with the pan juices and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes.
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6. Remove the meat from the oven and let stand until cool enough to handle, then, with a fork, shred and pull it apart and place on a serving platter. Spoon pan juices over to moisten. Serve with corn tortillas and condiments, allowing everyone to make their own tacos.
