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Place the pork in an oven proof pot with the garlic, bay leaves, cumin, oregano , oranges , stout and onions.
Place a lid on the pot and cook in an oven at 150C for 3 hours until pork is tender
Remove the pork from the pot and save the braising liquid.
As pork cools, remove the oranges and bay leaves and simmer the braising liquid
When the meat and the liquid has been separated, spread the meat over a baking sheet, drizzle with some of the braising liquid and roast for on a high heat until the outside is crispy
When the pork has cooled, shred it using two forks.
To make the pineapple salsa, soften the white onion in water for 10 minutes before draining off the water and mixing with the diced pineapple and chopped coriander
To assemble, first warm your tortillas over your gas flame or in a hot pan, then fold and fill with the shredded pork and the pineapple salsa.