Prep and portion ingredients: Pat the 1 lb thinly sliced pork shoulder dry with paper towels. Drain and measure 1 cup diced fresh pineapple. Finely dice 1/2 medium red onion. Chop 1/4 cup cilantro. Separate and rinse 8 butter lettuce leaves; pat dry. Measure 2 tbsp pineapple juice or lime juice (you can split them: 1 tbsp for the marinade, 1 tbsp reserved for the salsa).

Prep: Pat the thinly sliced pork shoulder dry with paper towels. Finely dice the red onion and then divide it into two equal portions (you’ll use one half for the salsa and the other half to cook with the pork). Chop the cilantro and set aside. Reserve 1 tablespoon of the pineapple juice (or lime) for the salsa and 1 tablespoon for the marinade.

Make the marinade: In a medium bowl whisk together 1 tbsp achiote paste (or, if using adobo seasoning, use 1 tsp adobo mixed into 1 tbsp water), 1 tbsp pineapple (or lime) juice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust — achiote should give an earthy, slightly tangy color and flavor. If using adobo, the mixture will be thinner; that’s fine.

Make the marinade: In a medium bowl combine 1 tablespoon achiote paste (if using adobo seasoning instead, use 1 teaspoon adobo), 1 tablespoon pineapple (or lime) juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir or whisk until smooth. Add the pork slices and toss to coat evenly. Cover and refrigerate for at least 15 minutes (up to 2 hours). If short on time you can proceed after 10 minutes—thin slices absorb flavor quickly.

Marinate the pork: Add the thinly sliced pork to the bowl and use your hands or a spoon to thoroughly coat every slice with the marinade. Cover and refrigerate for at least 15–30 minutes (up to 2 hours). Because the pork is thinly sliced, the flavor will penetrate quickly; you don’t need a long marinate.

Pineapple salsa: In a small bowl combine the diced pineapple (1 cup), the reserved 1 tablespoon pineapple or lime juice, half of the diced red onion (the other half is reserved for cooking), 3 tablespoons chopped cilantro, a pinch (about 1/8 teaspoon) of salt and a grind of black pepper (about 1/8 teaspoon). Taste and adjust—if you’d like it tangier add the lime option. Cover and refrigerate while the pork finishes marinating so flavors meld.

Make the pineapple salsa: In a small bowl combine the 1 cup diced pineapple, the diced 1/2 red onion, the remaining 1 tbsp pineapple (or lime) juice, 1/8 tsp kosher salt, 1/4 tsp freshly ground black pepper, and half of the chopped cilantro (about 2 tbsp). Toss and taste; the salsa should be bright and slightly tangy. Keep chilled while you cook the pork.

Cook the pork: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the remaining half of the diced red onion and sauté 1–2 minutes until just softened. Add the marinated pork slices in a single layer (work in batches if necessary to avoid crowding). Cook 3–4 minutes undisturbed, flip and cook another 2–3 minutes until well browned and cooked through (thin slices should reach 145°F/63°C). Total cook time per batch ~6–8 minutes. Season lightly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper as they cook.

Cook the pork: Heat 1 tbsp avocado (or neutral) oil in a large heavy skillet over medium-high heat until shimmering. Shake off excess marinade from the pork slices and add them in a single layer in batches (do not overcrowd). Sear each side 2–4 minutes until deeply browned and cooked through—thin slices will cook quickly. Internal temperature should reach 145°F (63°C). If you used achiote with oil, you’ll get a nice red-brown crust. Transfer cooked pork to a plate and let rest 3–5 minutes. Repeat until all pork is cooked.

Finish: Transfer cooked pork to a cutting board and let rest 2–3 minutes, then chop or slice into bite-size pieces. Toss the warm pork with 2 tablespoons of the chopped cilantro for freshness (reserve a little for garnish). If any pan juices remain, spoon them over the pork for extra flavor.

Chop the pork for filling: Once the pork has rested, chop or slice it into bite-size pieces suitable for filling the lettuce leaves. Return chopped pork to the warm skillet briefly (30–60 seconds) if you want it a touch hotter before assembly; taste and adjust seasoning with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper if needed.

Assemble the wraps: Lay out 8 butter lettuce leaves. Spoon about 2–3 tablespoons pineapple salsa onto each leaf, then top with 2–3 ounces (about 60–80 g) of the chopped pork (roughly 2 wraps per person if serving 4). Garnish with remaining cilantro and extra pineapple pieces if you like.

Serve & store: Serve immediately while pork is warm. Leftovers: store pork and salsa separately in airtight containers in the refrigerator for up to 3–4 days. Reheat pork in a skillet over medium heat with a splash of water or in the microwave until just heated through; spoon into fresh lettuce leaves to serve.

Assemble the lettuce wraps: Lay out 8 butter lettuce leaves. Divide the pork evenly so each leaf gets an equal share (this recipe is planned as 4 servings, 2 wraps per person). Spoon about 2–3 tablespoons of the pineapple salsa onto each pork-topped leaf. Sprinkle the remaining chopped cilantro on top for freshness.

Serve: Serve immediately while the pork is warm and the salsa is cool and bright. Offer lime wedges on the side if desired. To store leftovers, keep the pork and salsa in separate airtight containers in the refrigerator for up to 3 days; store lettuce separately to keep it crisp. Reheat pork gently in a skillet over medium heat or briefly in the microwave.

Tips: If you only have adobo seasoning, dissolve it with 1 teaspoon water or oil to make a paste for better coating. For more charred flavor, sear the pork on high heat for the last minute of cooking. Add sliced jalapeño or a sprinkle of extra pineapple for heat or sweetness (optional).