Stick the Chile guajillo and Chile ancho in a pot.

Add eight cloves of garlic and half of an onion to the pot.

Add water to the pot and bring to a boil.

Let the chiles, garlic, and onion cook.

Slice the other half of the onion.

Put the sliced onion in a bowl.

Cut the top off a pineapple.

Cut around the core of the pineapple.

Cut two 1 inch pieces of pineapple.

Cut the rest of the pineapple into small strips.

Take the cooked chiles, onion, and garlic and put them in a blender.

Add half a cup of pineapple to the blender.

Add one six ounce can of pineapple juice to the blender.

Add about half a cup of orange juice to the blender.

Add the juice of two limes to the blender.

Add about a quarter of a cup of apple cider vinegar to the blender.

Add about a teaspoon of Mexican oregano to the blender.

Add about a tablespoon of achiote to the blender.

Add about a teaspoon of black pepper to the blender.

Add about a teaspoon of salt to the blender.

Blend the ingredients in the blender.

Take a pork butt and remove the fat cap.

Butterfly the pork butt.

Slice the pork butt thinly.

Add the thin slices of pork to a bowl.

Pour the marinade over the pork.

Mix the pork and marinade to ensure every piece is well coated.

Let the pork marinate overnight or for at least four hours.

Put the lid on the bowl or cover with Saran wrap and refrigerate.

Stick a 1 inch piece of pineapple down at the bottom of the trompo.

Layer the marinated pork onto the trompo.

After a few passes, add a thin piece of pineapple onto the trompo.

Repeat the layering process until all the meat is on the trompo.

Stick the second 1 inch piece of pineapple on top of the meat.

Set the trompo in the smoker at 275 degrees.

Let the trompo cook for about two and a half to 3 hours, or until the internal temperature reaches 155 degrees.

Remove the trompo from the smoker.

Add a little bit of oil to a Blackstone griddle.

Carve the meat off the trompo.

Add the carved meat to the Blackstone griddle.

Cook the meat on the Blackstone griddle for a short time until the edges get crispy.

Remove the meat from the Blackstone griddle.

Place a couple of corn tortillas on a plate.

Add some of the cooked meat to the tortillas.

Add some fresh onion to the tacos.

Add some chopped cilantro to the tacos.

Add some pineapple slices to the tacos.

Top the tacos with a little bit of green aguacate.