In a blender or food processor combine achiote paste, minced chipotle in adobo, pineapple juice, white vinegar, grated garlic, grated ginger, ground cumin, dried oregano, kosher salt and black pepper. Blend until smooth.

Marinate pork

Place the cubed pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, massage so all pieces are coated, cover and refrigerate for at least 3 hours and up to 12 hours (overnight yields best flavor).

Assemble skewers

If using wooden skewers, soak them in water for 30 minutes. Thread marinated pork onto skewers, leaving a little space between pieces for even heat. Brush lightly with vegetable oil before grilling.

Grill

Preheat grill to medium-high (about 400°F/200°C). Grill skewers 8–10 minutes per side, turning every 3–4 minutes, until exterior is charred in spots and internal temperature reaches 145–150°F (63–66°C) for tender pork. If pieces are thick, move to indirect heat to finish cooking without burning. Remove and let rest 5 minutes off heat.

Grilled Pineapple

Toss the pineapple chunks with brown sugar, lime juice and a pinch of salt. Thread onto spare skewers or place in a grill basket.

Grill over direct medium-high heat 2–3 minutes per side until caramelized and grill-marked. Remove and reserve 1/2 cup for serving with skewers; the rest can be used in marinade (if not already used) or served alongside fried rice.

Fried Rice with Ginger & Edamame

Prep and scramble eggs

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the lightly beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.

Sauté aromatics

Add the remaining 1 tablespoon vegetable oil to the pan. Add minced ginger and garlic and the white parts of the scallions; stir-fry 30–45 seconds until fragrant but not brown.

Fry rice

Add the day-old rice, break up any clumps and stir to coat with oil and aromatics. Spread rice across the pan and let it sit undisturbed 30–45 seconds to get a little toasted, then stir and repeat once.

Add edamame and seasonings

Stir in thawed edamame and the scrambled eggs. Add light soy sauce, sesame oil, salt and black pepper. Toss to combine and heat through, then fold in the green parts of the scallions. Taste and adjust seasoning.

Finish & Serve

Plate about 3/4 cup fried rice per serving. Place 2–3 al pastor skewers over the rice. Top with reserved grilled pineapple chunks and sprinkle with chopped cilantro. Serve with lime wedges and optional pickled red onion on the side.

Note: If serving family-style, transfer skewers to a platter alongside remaining grilled pineapple and extra scallions.