Step 1

Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.

Step 2

Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.

Step 3

Preheat the oven to 400 degrees F.

Step 4

Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.

Step 5

Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.

Step 6

Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.

Step 7

Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.