Season pork liberally with salt. In the bottom of a large dutch oven brown the meat in about one tablespoon of olive oil over a medium high flame. If needed work in batches, as you do not want to overcrowd the pan.
Once the meat has browned return to the pan and add onion, pineapple juice, chipotles, adobo sauce, water, cumin, and garlic powder. Cover and place in the oven, cook for two and half hours.
After two and a half hours of cooking, increase temperature to 450 degrees, remove lid, and give the pork a stir.
Cook until all the liquid has evaporated and the pork is crispy, about 15-25 minutes.
Mix pineapple, onion, and cilantro together. Stirring periodically to ensure all sides are crispy.
Serve carnitas in corn tortillas and top with pineapple, onion, and cilantro. Finish off with a squeeze of lime juice.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/happy-new-year-and-crispy-sweet-spicy-carnitas/