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Mix all of the pineapple pico de gallo ingredients together in a bowl and season with salt to taste. Let sit for the flavors to come together while you get the pork carnitas tacos ready.
Use a fork to lightly mash the avocados and season to taste with salt & lime juice. Set aside.
Preheat a cast iron skillet or similar over medium high heat. Generously oil the skillet (I like a neutral flavored avocado oil like this) and once hot, spread the carnitas across the pan in a single layer. Cook until deeply colored and crispy, about 2 – 3 minutes, then flip and turn the carnitas over. Repeat on the second side until the pork is as crispy as you like. Remove from the heat.
While the carnitas is crisping, warm the tortillas for a few seconds a side in a hot skillet, transferring the warmed tortillas to a plate wrapped in a clean kitchen towel.
Spread each tortilla with a little of the mashed avocado, then top with the crispy smoked pork carnitas. Spoon each taco with some of the pineapple pico de gallo, adding sliced jalapenos and lime wedges to taste. Serve immediately.