Skillet "Al Pastor" Pork Tacos

Prepare the Pork

1. In a medium bowl, combine the thinly sliced pork loin, achiote paste, annatto oil, garlic powder, dried oregano, and salt. Mix well to ensure the pork is fully coated. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 30 minutes.

Cook the Components

1. Heat a large skillet or cast-iron pan over medium-high heat. Add the diced pineapple and cook for 3-5 minutes, stirring occasionally, until lightly charred and caramelized. Remove the pineapple from the skillet and set aside.
2. Add the marinated pork to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. The thin slices will cook quickly.
3. While the pork cooks, warm the corn tortillas. You can do this in a separate dry skillet, in the microwave, or wrapped in foil in the oven, until pliable and warm.

Assemble and Serve

1. Once all the pork is cooked, return it to the skillet along with the charred pineapple. Stir to combine and squeeze the juice of one lime over the mixture.
2. To assemble the tacos, place a spoonful of the pork and pineapple mixture onto each warm corn tortilla. Top with diced white onion, fresh cilantro, and a drizzle of your favorite salsa. Serve immediately with extra lime wedges.