Preparation

• Reserve 1/2 cup pineapple chunks and onion and refrigerate for later use. Combine the remaining pineapple, onion, garlic, chili powder, cumin, oregano, salt, and red pepper flakes in a blender and blend to a paste. Place the meat and marinade in a gallon-size zip-top bag, squeeze out excess air, and zip closed. Refrigerate overnight.
• Strain the pork and discard the marinade.
• 用高火加热炒锅。将足够的油加入锅中以进行薄涂层并加热，直到油开始吸烟。分批工作，将玉米饼添加为单层并加热，直到开始炭化，每侧约1分钟，然后翻转并煮一分钟。用铝箔包裹以保持温暖。
• 加入足够的油以覆盖锅，旋转涂层并加热直至吸烟。加入猪肉和保留的菠萝，煮1分钟，或直至变成褐色。摇动锅以翻转肉，煮至猪肉煮熟，锅汁干燥，大约7分钟，经常摇动锅。
• In a small bowl, combine the sour cream with the juice of 1/2 lime and whisk until smooth. Cut the remaining 1/2 lime into 4 wedges. Coarsely chop 1/2 cup cilantro leaves. Reserve 4 sprigs.
• Serve the tortillas topped with the meat and pineapple mixture, reserved onion, chopped cilantro, a drizzle of the lime sour cream, a lime wedge, and whole sprig of cilantro.