In a blender or food processor combine achiote paste, ancho chile powder, minced chipotle, pineapple juice, white vinegar, garlic, ground cumin, oregano, kosher salt, and black pepper. Blend until smooth and well combined, about 30–45 seconds.

Marinate the pork

Place the sliced pork shoulder in a large zip-top bag or shallow dish. Pour the marinade over the pork, massaging to coat all pieces. Seal or cover and refrigerate for at least 2 hours, preferably overnight for best flavor (up to 24 hours).

Cook the pork

Preheat a heavy skillet or grill pan over medium-high heat. When hot, add a light drizzle of oil or spray. Remove pork from marinade, shaking off excess (reserve marinade). Sear pork slices in batches without crowding, 3–4 minutes per side, until nicely caramelized and internal temperature reaches 145–160°F and edges are slightly charred. If pieces are thicker, finish in a 375°F oven for 6–8 minutes. Let rest 5 minutes, then chop into bite-sized pieces.

Grilled Pineapple Salsa

Grill pineapple

Heat a grill pan or skillet over high heat until smoking lightly. Toss pineapple pieces with 1 tsp olive oil. Grill pineapple in a single layer until caramelized and char marks appear, about 2–3 minutes per side. Remove and cool slightly.

Mix salsa

Chop the grilled pineapple into smaller dice if needed. In a bowl combine the pineapple, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, and 1/2 tsp salt. Taste and adjust salt or lime. Set aside to let flavors meld.

Avocado Crema

Blend crema

In a small blender or with an immersion blender, combine the ripe avocado (halve, pit removed), Greek yogurt, 1 tbsp lime juice, garlic powder, and 1/4 tsp salt. Blend until smooth, adding up to 1 tbsp water to reach a pourable, creamy consistency. Transfer to a squeeze bottle or bowl and refrigerate until ready to use.

Tacos Assembly & Finish

Warm tortillas

Heat a clean skillet or comal over medium-high. Lightly brush each corn tortilla with the 1 tsp vegetable oil and warm for 20–30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Divide the chopped al pastor pork evenly among the 8 tortillas (about 2 oz cooked pork per tortilla). Top each with 2–3 tbsp grilled pineapple salsa, a drizzle or dollop of avocado crema, a sprinkle of crumbled Cotija, and a few cilantro leaves.

Serve

Serve immediately with lime wedges on the side for squeezing. Encourage guests to squeeze lime over taco and enjoy the balance of smoky, sweet, tangy, and creamy flavors.