Preheat oven to 280 degrees Fahrenheit.

Place raw deckel in a baking pan and cover with orange juice.

Cover tightly with foil or a lid and cook for three hours until tender.

Let cool.

Remove juice and pull meat apart with two forks or fingers.

Mix the meat with nutmeg, cinnamon, sesame oil, soy sauce and honey until it is completely combined.

Bring a small pot of water to a boil.

Place the sliced onions in strainer and pour the boiling water over the sliced onions. Let drain.

In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved.

Place the onion in the container.

Close tightly and keep in the refrigerator for at least half an hour.

Mix all the ingredients together and set aside.

In a food processor mix the avocado, mayo and lime juice together until smooth.

Season with salt and pepper.

Warm up tortillas in a 300 degrees Fahrenheit oven for 10 minutes.

Place meat in each tortilla, top with avocado sauce, pineapple salsa and pickled red onions.

Serve immediately.