Prep

Cup of Yum
1. Place sliced pork on a large rimmed pan. Brush both sides of each pork slice very lightly with olive oil and set aside.
2. In a small bowl, whisk together cumin, ancho chili powder, chipotle chili powder, garlic powder, oregano, onion powder, black pepper, salt, and cloves. Sprinkle this spice mixture evenly onto both sides of each piece of pork, using all of the spice mixture. Set aside.
3. Place pineapple spears and onion slices on a separate rimmed pan. Brush both sides of the pineapple and onion very lightly with olive oil. Then sprinkle both sides of the onion with salt and pepper.

Grill

1. Heat grill to medium-high. Scrub the grates clean and then oil well (see Notes below). 
2. First grill the tortillas, laying them right on the hot grates. It shouldn't take very long to get a nice char. Flip to just lightly char the other side. Take care to not let the tortillas sit on the grill too long, as they can become brittle and not as easy to fold into tacos. Remove from grill and set aside.
3. Oil grates again. Then place pineapple spears and onion slices on the hot grates. Grill for 1-3 minutes per side, or until charred to your liking. I like to use a thin metal spatula to flip the pineapple, as it sometimes wants to stick - this tool helps you get beneath the pineapple better, to preserve that beautiful char. Tongs are also great, for quick flipping. Remove pineapple and onion from grill and let cool for a few minutes, then chop into ½" pieces.
4. Oil grates again. Place pork slices onto hot grates. The pork is thin and won't take long to cook. Grill for 2-3 minutes per side, until nicely charred and the internal temperature reaches 145°F. Do not overcook, or the pork's juicy tenderness will be lost. Remove pork from grill and let rest for 3 minutes, then slice into very thin strips.

Serve

1. For taco assembly, set out the grilled pork, tortillas, pineapple, and onion, along with the tomatoes, guacamole, cilantro. Offer fresh lime wedges for squeezing over the top.