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Prepare the pineapple salsa: Chop and dice the ingredients as noted. Toss the pineapple, onion, jalapeño and cilantro with the lime juice. Add sea salt if desired, I like to add a pinch. Chill until ready to serve tacos.
Prepare the taco meat: Heat about a tablespoon of olive oil (or add cooking spray) over medium high heat in a non-stick skillet. Add the ground pork and break it down into smaller pieces and chunks. Allow it to sit and cook for about 5 minutes to start to brown and then stir to flip and break into smaller pieces as desired. Continue to cook until cooked through and brown on all sides. Ground pork should be cooked to 160°F.
Turn the heat to low and then add in the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir to combine and evenly coat all of the meat. Allow to simmer for 2-3 minutes to allow the liquid to reduce and the sauce to thicken.
Assemble the tacos: Char over a gas flame or warm your tortillas in a skillet on each side in an oil sprayed pan for about 30 seconds per side. Add pork taco meat and top with pineapple salsa. Sprinkle with cojita or desired cheese and extra cilantro. Enjoy immediately.