Spicy Pork and Pineapple Tacos

For the tacos:
Whisk together the orange juice, vinegar, chili powder, sugar, salt, oregano, cumin, cayenne pepper, onion, garlic, and chipotle chiles in a shallow baking dish. Add the pork and turn to evenly coat. Cover and let it marinate in the refrigerator for at least 4 hours, or overnight.

Preheat the oven to 375°F. Brush both sides of each wonton wrapper lightly with 2 tablespoons of the vegetable oil. Gently press the wrappers into the cups of two standard-size muffin tins (recipe makes 16 so you won’t fill both pans). Bake the wontons for about 6 minutes, until lightly browned around the edges. Remove from the oven and let them cool for 5 minutes. Gently remove the wonton cups from the pans and let them cool completely on a wire rack.

Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Grill the pineapple chunks for 6 to 8 minutes, stirring occasionally, until lightly caramelized. Transfer pineapple to a small bowl.

Lift the pork from the marinade and add it into the pan. Grill for 4 to 5 minutes per side, until cooked through. Transfer the chunks of pork to a cutting board and let it rest for 5 minutes. Chop the pork into bite-sized pieces.

For the crema:
Whisk together the heavy cream, sour cream, and salt in a small bowl to combine.

To assemble the tacos, divide the pork and pineapple between the wonton cups. Top each taco with a dollop of crema and sprinkle with the cilantro.