Boil the seeded chiles for 5 minutes, then add the pineapple.

Blend with the remaining marinade ingredients.

Marinate the pork, sliced thinly, for at least 30 minutes.

Thread the meat tightly onto a skewer or, if using an oven rotisserie, stack the meat as tightly as possible. (If you don't have a rotisserie, you can use a wooden skewer stuck into half a pineapple to hold the meat.)

Bake in the oven at 425°F–390°F (220°–200°C) for 1 1/2 hours. In the last 20 minutes, add the pineapple to the oven to caramelize slightly.

Remove from the oven and let rest for 10 minutes before slicing to keep the juices in. Serve in tacos with onion, cilantro, and pineapple. Enjoy with lime and salsa.