Prepare the Marinade:
In a blender, combine the soaked and drained guajillo and ancho chilies, garlic, white vinegar, pineapple juice, achiote paste, cumin, oregano, cloves, salt, and pepper. Blend until smooth.

Marinate the Pork:
Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Refrigerate and let marinate for at least 3 hours, preferably overnight.

Cook the Pork:
If using a grill: Preheat your grill to medium-high heat. Grill the marinated pork slices for about 2-4 minutes on each side, until charred and cooked through.
If using an oven: Preheat the oven to 400°F (200°C). Spread the pork slices on a baking sheet and roast for about 20-30 minutes, turning halfway through, until slightly charred and cooked.

Prepare Tacos:
Warm the corn tortillas on a skillet or directly over a low flame until soft and slightly charred.
Slice the cooked pork into smaller pieces.

Assemble the Tacos:
On each tortilla, place a portion of the sliced pork, a few pieces of diced pineapple, some chopped red onion, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.