Add the cubed pork, chile powder, salt, cayenne and black pepper to a pressure cooker or slow cooker. Stir to coat the meat in the spices. Add in the garlic cloves, onion, pineapple, honey, pomegranate juice and chicken stock. Cook on high pressure for 80 minutes in a pressure cooker, or for 5 to 7 hours on low in a slow cooker. If you are using a pressure cooker, be sure the let the pressure release naturally.

Remove the meat from the juices to a clean bowl. Shred the pork using two forks. Meat can be stored in an airtight container in the refrigerator for 3 to 4 days.

To make tacos, fill corn tortillas with pulled pork and top with pickled jalapeños, pomegranate seeds, fresh pineapple, cilantro, and quest fresco. Serve with lime wedges. Add the pork, chile powder, pepper, cayenne and salt to a pressure cooker or slow cooker. Stir to coat the meat in the spices. Add all other ingredients and cook for 80 in pressure cooker (natural release), 5-7 hours on low in slow cooker.