📖 Instructions

1. Prepare the marinade: In a blender or food processor, combine the achiote paste, pineapple juice, vinegar, spices (cumin, oregano, garlic powder, onion powder, salt, pepper), and the chili powder. Blend until smooth. Taste and adjust seasoning as needed. It should have a balance of sweet, spicy, and tangy flavors.
2. Marinate the pork: Slice the pork shoulder into thin strips, about 1/4 inch thick. Place the sliced pork into a large bowl and pour the marinade over it. Mix well to ensure every piece of pork is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will become.
3. Prepare the pineapple: Peel and core the pineapple. Slice it into rings about 1/2 inch thick. If you're using fresh cilantro and onion, finely chop them and set aside.
4. Cook the pineapple: Heat a skillet or grill pan over medium-high heat. Add a little oil, then cook the pineapple slices for about 2-3 minutes per side, or until they are caramelized and have nice grill marks. Remove from the skillet and set aside.
5. Cook the pork: If using a grill, preheat it to medium-high heat. If using a skillet, heat it over medium-high heat with a little oil. Cook the marinated pork in batches, making sure not to overcrowd the skillet or grill. Cook for about 3-5 minutes per side, or until the pork is cooked through and slightly charred. The internal temperature should reach 145°F (63°C).
6. Assemble the tacos: Warm the tortillas on a dry skillet or microwave. Place a portion of the cooked al pastor on each tortilla. Top with a slice of grilled pineapple, chopped cilantro, and diced onion. Add a squeeze of lime juice for extra zest.
7. Serve immediately: Serve your al pastor tacos immediately and enjoy! A side of salsa verde or your favorite hot sauce would be the perfect accompaniment.