Carnitas with Pineapple and Pickled Jalapenos

Name: Carnitas with Pineapple and Pickled Jalapenos
Ingredients: 1/3 cup fresh lime juice; 1/3 cup red wine vinegar; 1/3 cup sugar; 1 tablespoon kosher salt; 3 jalapenos, seeded and cut into rings; 1 (3-pound) boneless pork shoulder (butt), trimmed of excess fat; Juice of 4 limes; 1 cup orange juice; 4 garlic cloves, smashed; 3 tablespoons chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 16 (6-inch) corn tortillas, warmed; 2 cups 1/2-inch diced fresh pineapple; Fresh cilantro sprigs, for serving; Shredded red cabbage, for serving; Cotija cheese, for serving; Lime wedges, for serving; Kosher salt; Guacamole, for serving, optional; Pico de gallo, for serving, optional