1 (20-oz.) can unsweetened pineapple chunks, drained
1 medium Vidalia onion, cut into rough chunks
10 cloves garlic, peeled
2 Tbs. ancho chili powder
1 Tbs. cumin seeds
1 Tbs. dried oregano
1 Tbs. kosher salt
1 tsp. red pepper flakes
1 lb. lean pork shoulder, cut into 3/4-inch chunks
3 tsp. grapeseed oil or canola oil
8 fresh corn tortillas
1/2 cup sour cream
1 bunch cilantro
1. Reserve 1/2 cup pineapple chunks and onion and refrigerate for later use. Combine the remaining pineapple, onion, garlic, chili powder, cumin, oregano, salt, and red pepper flakes in a blender and blend to a paste.
2. Place the meat and marinade in a gallon-size zip-top bag, squeeze out excess air, and zip closed. Refrigerate overnight.
Strain the pork and discard the marinade.
3. Heat a sauté pan over high heat. Add just enough of the oil to the pan for a thin coating and heat until the oil just starts to smoke.
4. Working in batches, add the tortillas in a single layer and heat just until starting to char, about 1 minute per side, then flip and cook for another minute. Wrap in aluminum foil to keep warm.
5. Add just enough of the oil to cover the pan, swirl to coat, and heat until smoking. Add the pork and reserved pineapple and cook for 1 minute, or until browned. Shake the pan to flip the meat and cook until the pork is cooked through and the pan juices have cooked dry, about 7 minutes, shaking the pan frequently.
6. In a small bowl, combine the sour cream with the juice of 1/2 lime and whisk until smooth. Cut the remaining 1/2 lime into 4 wedges.
7. Coarsely chop 1/2 cup cilantro leaves. Reserve 4 sprigs.
8. Serve the tortillas topped with the meat and pineapple mixture, reserved onion, chopped cilantro, a drizzle of the lime sour cream, a lime wedge, and whole sprig of cilantro.