Wash and dry produce. Drain pineapple, reserving juice in a small bowl. Roughly chop pineapple. Dice tomato into ½-inch pieces. Halve, peel, and dice red onion into ¼-inch pieces. Zest and quarter lime.

In a second small bowl, combine chopped pineapple, tomato, 2 TBSP (4 TBSP for 4 servings) onion, and a pinch of lime zest. Stir in a large drizzle of oil and a big squeeze of lime juice; season with salt and pepper to taste. In a third small bowl, combine sour cream, 1 TBSP mayonnaise (2 TBSP for 4), a squeeze of lime juice, and a pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add ground pork; cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Drain any excess grease from pan if necessary. Add Sweet and Smoky BBQ Seasoning, ¾ tsp salt (1½ tsp for 4 servings), and pepper to pan; cook, stirring, until fragrant, 30-60 seconds.

Add BBQ sauce, reserved pineapple juice, and 1 tsp brown sugar (2 tsp for 4 servings) to pan with pork mixture; stir to combine. (No brown sugar? No problem! Swap in the same amount of white sugar instead.) Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.

Wrap flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Divide tortillas between plates; fill with BBQ pork. Top with pineapple salsa (draining first) and drizzle with lime crema. Serve with any remaining lime wedges on the side.