Pulled Pork and Roasted Pineapple Tortilla

3 tablespoons chili powder
3 tablespoons brown sugar
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt, plus more for pineapple
1/4 teaspoon ground black pepper, plus more for pineapple
1 pork boneless pork but, about 3 pounds
6 cloves garlic, thinly sliced
2 yellow onions, chopped
1/4 cup fresh lime juice
1/2 cup pineapple juice
1/2 fresh pineapple, cored and chopped into small pieces
1 jalapeño, seeded and diced
1 tablespoon olive oil
Corn tortilla, toasted, for serving
Several sprigs fresh cilantro, for serving
Avocado, for serving

Heat oven to 425. Mix together chili powder, brown sugar, coriander, cumin and pepper. Strew bottom of dutch oven or heavy-bottomed pot with with garlic and onion. Set pork butt, fat side up, on top and rub with entire spice mixture, allowing excess to fall into pot. Add lime and pineapple juice to pot. Transfer to hot oven and roast until fat is golden brown, about 1 hour. Cover with a tight fitting lid and reduce heat to 300. Roast until pork is very soft and falls apart when nudged with a wooden spoon, about 3 hours. Remove from oven, let cool slightly.

Meanwhile return oven temperature to 425. Toss pineapple and jalapeño with olive oil. Season well with salt and pepper. Place in oven and roast until soft and golden, about 20 minutes. Shred pork into gorgeous silky pieces, incorporating all the juices into the mix. Serve pork and pineapple on top of toasted tortillas with a few sprigs cilantro. Avocado is nice too.