Heat oven to 300ºC and place pork in oven bag. In a bowl, mix together the remaining ingredients and pour over pork. Seal the bag with a tag and place in a covered oven-proof pan. Bake for 3 to 4 hours and allow pork to cool in oven bag.
For sauce, blend peppers, cilantro, coconut water, cloves and lime juice in food processor until smooth. Add chopped scallion and salt.
Peel pineapple, slice into thin rings and remove core.
Shred the pork and tie into small bundles using a chive. Wrap a piece of pineapple around the pork and skewer with a cocktail pick.
Serve on a plate with the spicy criollo sauce for dipping