• Peel the pineapple, reserving 3 to 4 strips of the peel, each about 2 inches in width.
• Cut the pineapple in half width-wise. Core the pineapple halves, then chop one half into ½-inch chunks. Save about two cups of the chunks if you opt to make the pineapple salsa.
• Mix the dry spices together.

Make the blender sauce:

• In a blender, add the pineapple chunks, brown sugar, chicken stock, canned chipotles, onion, garlic, stock, spice blend and vinegar. Blend until everything is combined and liquefied.

For a slow cooker:

• Place the pork in the slow cooker. Evenly pour the sauce over the pork.
• Top everything with the pineapple peels (cut-side down).
• Set the slow cooker to high and cook the meat for 5 to 5 ½ hours (or on low for 10 hours), until the meat can easily be shredded with a fork.

For a pressure cooker:

• Place the pork in the slow cooker. Evenly pour the sauce over the pork. Top everything with the pineapple peels (cut-side down).
• Lock the lid on and set for 45 minutes. Once the pressure cooker beeps, do a quick pressure release. Carefully remove the lid and using a slotted spoon, remove to a cutting board.

Final steps:

• Remove and toss the pineapple peels. Shred the meat.

  Heat the corn tortillas. Better yet, if you have a gas stove, allow the tortillas to become slightly charred.

  Serve with corn tortillas, sliced pineapple or pineapple salsa, cilantro, lime wedges, and any other desired accompaniments.

Optional Pineapple Salsa:

• Combine all of the ingredients and allow to macerate for at least an hour at room temperature. Salsa can be stored in the refrigerator in an air tight container up to 3 days.