In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to combine.

Pour in the pineapple juice, apple cider vinegar, and lime juice. Cook for another 3-5 minutes, allowing the flavors to meld and the mixture to thicken slightly.

While the pork is cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side.

To assemble the tacos, spoon the pork mixture onto each tortilla. Top with diced pineapple, chopped cilantro, and avocado slices.

Serve with lime wedges on the side for squeezing over the tacos.