Combine all the dry spices and season the pork evenly. In a large pan, heat the oil to medium/high heat, add the seasoned pork to the hot oil, and cook until all sides of the meat are seared well. I think that searing the pork just with the spices add a lot of flavor.
If you choose to marinate the pork overnight with the chile sauce, DO NOT add any fresh pineapple when blending the sauce. The pineapple will break down the meat giving it a chalky texture when cooked. I learned this the hard way.
Transfer the dried peppers to a sauce pan of boiling water. Reduce heat and cook for 10 minutes. Let cool slightly, set aside. Once chiles are soft and slightly cool, combine all of the ingredients(see list above) for the marinade into the blender. Blend on high until smooth, taste for salt.
Add the reserved cup of fresh pineapple and sauce from the blender to the pork. Stir well to combine. Add in the chicken broth. Stir to combine. Once it come to a boil, reduce the heat, cover and cook, stirring often, for a good 2 to 2½ hours or until pork is tender. Taste for salt and add a little water if it gets too dry.
Serve as is, with rice and beans, and warm tortillas. If preparing tacos, I like to chop the pork small and quickly sear it before serving. You can saute more fresh pineapple with the pork to warm, or on the side. Garnish with grilled or sauteed pineapple, salsa verde, diced onions,cilantro and lime.