Remove any bone from the pork shoulder and cut into large flat slices, about 1/4 to 1/2 inch thick.
Poach the guajillos in boiling water until softenned. Then combine with the remaining marinade ingredients, and blend until smooth. Taste for salt and adjust to your preference. The marinade should taste earthy, salty, and a little sweet & sour.
Combine the pork slices with the marinade. Make sure you mix it well through all the pork pieces, checking that all pieces are well coated. Cover in plastic wrap and marinade overnight.
The next day, when ready to grill, heat oven or bbq to 350F. Using two bamboo or metal skewers, slide one disc of pinepple through, then slide the pieces of marinated pork onto the skewers, stacking them on top of eachother. End with another disc of pineapple. Grill for 1/2 - 2 hours.
Separately grill the remaining pineapple discs until nicely charred. Chop and set aside for topping your tacos.
Once the pork is cooked, slice the meat vertically. You may need to chop the pieces a little more to get them sized to your liking. Heat a skillet with a little oil and cook the chopped pork for a few minutes to add some char. If the pork wasn't 100% cooked through from the oven, this step will ensure everything is cooked through.