In a blender, combine the chipotle in adobo, brown sugar, Sazon Goya, guajillo chiles, chile de árbol, pineapple juice, apple cider vinegar, oregano, garlic, cloves, allspice, cumin, ginger, peppercorns, onion, and salt. Blend until smooth. The scent is incredible.

Place your sliced pork shoulder into a large bowl or resealable bag. Pour the marinade over the pork, ensuring every surface is covered. Seal and refrigerate for at least 4 hours, but if you can swing it, try overnight. This will really amp up the flavor.

While the pork is marinating, preheat your grill. Once hot, grill the pineapple spears until they get beautiful grill marks and a little caramelization, about 3-4 minutes on each side. Set them aside to cool, then slice into bite-sized pieces.

Once marinated, heat a skillet or grill over medium-high heat. Add a bit of oil to the pan. Cook the pork for about 5-7 minutes on each side, or until nicely charred and cooked through. The sweet and smoky aroma will be hard to resist.

Warm the corn tortillas on the grill or in a pan. Fill each tortilla with the sliced pork, add pieces of grilled pineapple, and top with chopped onions and fresh cilantro. A squeeze of lime adds the final touch.

Place your tacos on a platter and serve with your favorite sides, like creamy guacamole and fresh pico de gallo.