Pork Confit Tacos With Grilled Pineapple Salsa

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1/4 cup kosher salt, plus more for seasoning

3 tablespoons sugar

2 tablespoons juniper berries, crushed

1 tablespoon coarsely ground white pepper

10 garlic cloves, minced

8 thyme sprigs

6 tablespoons chopped cilantro

2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces

2 cups vegetable oil, plus more for brushing

12 ounces sliced fresh pineapple ( 1/2 inch thick)

1 yellow onion, sliced 1/2 inch thick

4 plum tomatoes, halved lengthwise

3 tablespoons chopped mint

2 tablespoons minced red onion

2 canned chipotle chiles, chopped

Juice of 1 lime

Warm corn tortillas, for serving

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