Place all ingredients for braised pork in an instant pot. Set settings to pressure cook for 1 hour. Release pressure at the end of cooking time. The pork is ready when it can be easily shredded with a fork.

Prepare the chipotle sour cream. Combine sour cream with chipotle in adobo sauce and blend until well combined. Set aside.

Prepare avocado tomatillo salsa. Blend together halved tomatillos with avocado flesh, jalapeno, and cilantro until smooth. Season with salt and pepper. Set aside.

Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the sliced pineapple and cook until charred on both sides, about 4-5 minutes. Remove from heat and keep warm.

Remove the pork from the instant pot and shred the meat. Reserve ½ cup of the cooking liquid and combine with cumin, paprika, chipotle with canned juices, orange juice, lime juice, cilantro, and oregano in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, add the shredded pork and simmer until almost all of the liquid has evaporated. Season with salt and pepper.

Heat corn tortillas on a griddle until warm. Assemble tacos with shredded pork, topped with avocado tomatillo salsa, chipotle sour cream, charred pineapple, cotija cheese, and chopped cilantro. Serve with lime wedges.