Ingredients:

• 3 cups water
• 4 dried cascabel or guajillo chiles, stemmed and deseeded
• 2 dried ancho chiles, stemmed and deseeded
• 1 dried pasilla chile, stemmed and deseeded
• 1 large ripe pineapple
• 3 cloves garlic
• 1 tablespoon achiote paste
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon black peppercorns
• 1/3 cup apple cider vinegar
• 3 tablespoons olive oil
• 3 tablespoons orange juice
• 1 teaspoon kosher salt, plus more for cooking the pork
• 3 pounds (1.4 kilograms) pork shoulder steaks
• 4 tablespoons olive oil, divided
• 1 tablespoon ground ancho or guajillo chiles
• 1 teaspoon kosher salt
• 1 medium white onion, finely diced
• 1 small bunch cilantro, finely chopped
• 3 limes, cut into wedges
• 4 tortilla corn tortillas