Step 1

Blend the marinade: In a blender, combine all marinade ingredients and blend until smooth.

Step 2

Marinate the pork: Thinly slice the pork shoulder and arrange in a 9x13 inch baking dish. Pour the marinade over the pork, ensuring all pieces are well-coated.

Step 3

Cover and refrigerate for up to 2 hours if possible for best flavor. It's also ok to cook it right away.

Step 4

Oven roasting: Preheat oven to 350°F (175°C). Cover the dish with foil and roast in the marinade for 1.5 to 2 hours, until very tender. Remove foil, pour off some of the juices into a bowl, and broil for the last 5-10 minutes.Toss with the juices before serving, if desired, or chop the pork into small slices without the additional sauce.

Step 5

Instant pot: Layer marinated pork with the marinade in the Instant Pot. Pressure cook on high for 30 minutes. Natural release for 10 minutes, then quick release. Optionally, crisp pork in a hot skillet or in a single layer on a baking sheet under the broiler.

Step 6

Slow cooker: Layer marinated pork with the marinade in the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Optionally, crisp pork in a hot skillet or in a single layer on a baking sheet under the broiler.

Step 7

Taste the pork and add more salt as needed. It will taste rich and tangy when properly seasoned, but will taste flat if it needs more salt.

Step 8

Assemble the Tacos

Step 9

Warm the tortillas: Warm the corn tortillas in a dry skillet over medium heat or directly on a gas flame until slightly charred and pliable.

Step 10

Fill each tortilla with sliced pork. Squeeze with lime juice.Top as desired with pineapple, cilantro, and diced onion.