Wash and dry produce. Drain pineapple (4 oz | 8 oz), 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 onion (4 TBSP for 4 servings), 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 (1½ TBSP | 3 TBSP), 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 (10 oz | 20 oz); cook, breaking up meat, until browned and cooked through, 4-5 minutes. Drain any excess grease if necessary. Add sweet and smoky BBQ seasoning (1/2 packet), ¾ tsp salt (1½ tsp for 4), and pepper; cook, stirring, until fragrant, 30-60 seconds.

Add BBQ sauce (4 packets | 8 packets), reserved pineapple juice, and 1 tsp brown sugar (2 tsp for 4) to pan with pork mixture; stir to combine. (If you don't have brown sugar, use the same amount of white sugar.) Cook, stirring occasionally, until the sauce has thickened, 1-2 minutes.

Wrap flour tortillas (6 | 12) 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.