For the Pork:
2 whole ancho chilies, seeds and stems removed
2 whole pasilla or guajillo chilies, seeds and stems removed
1/2 cup homemade or store-bought low-sodium chicken stock
2 teaspoons vegetable oil
1 teaspoon dried Mexican oregano
1 teaspoon dried ground cumin seed
1 tablespoon achiote powder or paste
1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
1/4 cup distilled white vinegar
3 whole cloves garlic
2 1/2 teaspoons kosher salt
2 teaspoons sugar
2 pounds boneless blade-end loin or sirloin pork roast
8 ounces (1/2 pound) sliced bacon

To Finish and Serve:
1 small pinapple, peeled, cored, and cut into quarters lengthwise
32 to 48 corn tortillas, heated and kept warm
1 medium white onion, finely diced (about 1 cup)
1/2 cup finely minced fresh cilantro leaves and tender stems
1 cup basic salsa verde or your favorite salsa
3 to 4 limes, cut into 8 wedges each for serving