Ingredients
1 package (3 1/2 ounces) achiote paste
3 canned chipotle chiles in adobo sauce, plus 1/4 cup sauce
1/4 cup vegetable oil, plus more for grill
1 1/2 pounds pork shoulder, sliced 1/4 inch thick
1 medium red onion, sliced into 1/4-inch rounds
Coarse salt
1/4 medium pineapple (about 6 ounces), peeled and sliced into 1/4-inch rounds
24 corn tortillas, warmed
Smoky Chipotle Salsa
Preparation
In a blender, combine achiote, chiles and sauce, 1/4 cup oil, and 3/4 cup water; blend until smooth, about 5 seconds. Use one-third the marinade to coat pork all over (refrigerate or freeze remaining marinade to use on other meat or fish). Cover pork and refrigerate 1 hour.
Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. Brush onion slices with oil and season with salt. Arrange in a single layer over hot side of grill. Cook until grill marks are dark brown on both sides, 3 to 5 minutes per side, flipping once. Move to cool side of grill and cook until soft, 5 to 8 minutes. Repeat with pineapple. In batches, grill pork over direct heat, about 1 minute per side.
Transfer pork to a cutting board; chop into 1/4- to 1/2-inch pieces. Add to a skillet set on grill to keep warm. Chop onion and pineapple into small pieces, add to skillet, and toss. Season with salt. Serve pork mixture with tortillas and salsa.
