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1
Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes.
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2
Transfer to a spice grinder and let cool slightly.
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3
Set the pan aside.
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4
Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.
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5
Rinse the chiles under cold running water, then dry well with paper towels.
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6
Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
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7
Transfer to a cutting board to cool.
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8
Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems.
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9
Place the chiles in a medium saucepan, cover with water, and bring to a boil.
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10
Reduce the heat to medium low and simmer until softened, about 5 minutes.
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11
Remove from heat.
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12
Set aside 1/2 cup of the chile cooking liquid and let cool.
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13
Let the chiles sit in the saucepan of hot liquid for 5 minutes more.
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14
Drain the chiles and let cool.
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15
While the chiles are cooking and cooling, peel the pineapple and cut it in half lengthwise.
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16
Set one half in the refrigerator for later use.
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17
Cut the remaining piece in half lengthwise again; remove and discard the core.
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18
Cut the pineapple into rough chunks and place in the blender.
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19
Cut the onion in half.
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20
Place one half in the refrigerator for later use.
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21
Coarsely chop the remaining half (you should have about 1 cup) and add it to the blender.
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22
Add the garlic, cider vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth puree.
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23
Place the pork slices in a large resealable plastic bag.
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24
Pour the puree over the pork, making sure each slice is coated with the marinade.
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25
Seal and let marinate in the refrigerator for at least 4 hours or overnight (overnight is ideal).
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26
When the pork is ready, cut the remaining pineapple half crosswise into 1/2-inch-thick slices and remove the core from each slice; set aside.
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27
Finely chop the remaining onion half and place in a small bowl; set aside.
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28
Transfer the pork slices from the bag to a medium bowl, leaving as much marinade as possible in the bag.
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29
Strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids.
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30
Place the saucepan over medium-high heat and bring to a rolling boil.
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31
Lower the heat and simmer, stirring occasionally, for 2 minutes.
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32
Taste and season with salt as needed.
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33
Remove from heat and set aside.
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34
Meanwhile, heat a grill pan over high heat until smoking or an outdoor grill to between 600 degrees F and 800 degrees F.
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35
In a cast iron skillet, warm the tortillas one by one.
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36
Transfer to a warm plate and cover with a towel.
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37
When the grill or grill pan is hot, use tongs to rub the pan or grate with a towel dipped in vegetable oil.
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38
Season the pineapple slices with salt and grill until lightly charred on both sides, about 4 minutes per side.
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39
Cut into small dice, place in a small bowl, and set aside.
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40
Season the pork slices on each side with salt and grill until lightly charred, about 1 to 1 1/2 minutes per side.
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41
Transfer to a clean cutting board and cut against the grain into 1/3-by-2-inch slices; transfer to a medium bowl.
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42
If you choose, add 1/3 cup of the reserved marinade to the pork and toss to coat.
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43
To serve, place 1/4 to 1/3 cup pork in each tortilla.
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44
Top each with about 2 tablespoons of the grilled pineapple and a sprinkle each of the onions and cilantro.
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45
Serve immediately with, if you choose, salsa, lime wedges, and the last of the reserved marinade.
