To Make the Pork

In a gallon size zip bag, add the pork, pineapple juice, lime juice, garlic, chili powders, cumin, salt and pepper. Squish around until well incorporated, seal and place in refrigerator and let marinate for 8 hours to overnight. Keep refrigerated until ready to cook,

• When ready to assemble the tacos, heat a large skillet (cast iron preferably) to a medium-high heat. Add a few tablespoons of neutral oil (canola or vegetable). While the oil is heating up, drain the pork in a colander and remove as much liquid as possible. In small batches, add the pork. Cook until browned. Give a taste to make sure you aren't overcooking. It won't take more than 2 minutes to cook the thin slices per batch. When cooked transfer to a plate and set aside. 

To Make the Salsa

• In a medium-sized bowl combine the pineapple, tomatoes, onion, garlic, cilantro, chili powder, cumin, salt and, pepper. Stir to combine well. Set aside. (This can be made the night before and stored in the refrigerator until ready to use). 

To make the Pepper/Onion Mixture

• In the same pan that the pork was cooked in, add the peppers, onion, garlic, chili powders, cumin, salt and, pepper. Saute for about 10 minutes or until the peppers and onion become very tender.  Remove from heat and set aside. 

To Assemble the Tacos

• Take your tortilla of choice and layer the pepper/onion mixture on the bottom and top with pork. Add the salsa, cheese, cilantro, and avocado (if using) to top off the taco. Enjoy!