Place the pork shoulder or pork butt in a slow cooker.

In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, ground ginger, ground cinnamon, ground cloves, salt, and pepper to make the marinade.

Pour the marinade over the pork in the slow cooker, ensuring it is well coated.

Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.

Once the pork is cooked, shred it using two forks and mix it with the juices in the slow cooker to soak up all the flavors.

Warm the flour tortillas or corn tortillas in a dry skillet or microwave.

Assemble the tacos by placing a generous portion of pulled pork on each tortilla, followed by a spoonful of pineapple salsa and shredded cabbage or coleslaw mix.

Top with sliced jalapeños for an extra kick, if desired, and garnish with fresh cilantro.

Serve with lime wedges on the side for a refreshing citrus twist.