Make the achiote-chipotle marinade (this gives you control over flavor and lets nutrition be calculated). In a medium bowl whisk together 4 tbsp neutral oil, 2 tbsp achiote paste, 2 tbsp pureed chipotle in adobo, 1 tbsp fresh orange juice, 2 minced garlic cloves and 1 tsp kosher salt. Whisk until smooth—the oil carries and mellows the heat while the achiote provides earthiness and the orange gives a hint of sweet acidity to tenderize.

Reserve 2 tbsp of the marinade for finishing later, then toss the thinly sliced pork in the remaining marinade to coat thoroughly. Massage the meat briefly—this helps the paste cling and allows the acid and smoke notes to start breaking down fibers for tenderness. Cover and refrigerate at least 3 hours, ideally overnight for maximum flavor intrusion.

While the pork marinates, prepare the lime vinaigrette and slaw. For the vinaigrette: juice 2 limes (about 2 tbsp) and whisk with 4 tbsp extra-virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. The bright citrus cuts the pork’s fattiness and the oil gives silk and sheen. Taste and add more lime or salt to balance.

Make the slaw: place 320 g finely shredded cabbage and 60 g thinly sliced red onion in a large bowl. Toss with 6 tbsp of the vinaigrette (reserve the rest to dress again at service). Tossing now softens the cabbage slightly and seasons it through; let slaw sit while you grill so the flavors marry but the cabbage keeps a fresh crunch.

Preheat your grill or grill pan to medium-high (around 200–230°C / 400–450°F). If using a charcoal grill, arrange for two-zone cooking (coals to one side) so you can char then move to indirect heat to avoid over-charring. A hot grill sears quickly and caramelizes sugars from the marinade and pineapple—this creates depth and those signature Al Pastor char marks.

Thread the pork and pineapple onto skewers: fold or roll slices of marinated pork into small bundles and alternate with pineapple cubes. Leave a little space between pieces so heat circulates—crowding causes steaming instead of searing. Use 2–3 pork slices per skewer depending on length; you should end up with about 8 skewers for 4 people.

Brush the skewers lightly with 1 tbsp neutral oil and place directly on the hot grill. Grill on the direct heat side for about 2–3 minutes per side, rotating to get even char marks and caramelization; aim for a deep golden-brown crust. The lean edges and marinade sugars burn quickly, so watch closely—the goal is caramelization, not blackening.

If the pork is getting too charred before cooked through, move skewers to indirect heat for 2–3 minutes to finish. Thin-sliced pork cooks quickly; total grill time should be 8–10 minutes until internal temperature reaches 63°C (145°F). Rest skewers 3–5 minutes to let juices redistribute (resting keeps meat juicy).

While the skewers rest, char the remaining pineapple cubes directly on the grill or in a hot cast-iron skillet for 1–2 minutes per side—look for deep golden spots. Charring concentrates pineapple’s sweetness and adds smoky notes that echo the chipotle.

Finish the slaw: toss the cabbage mixture again and taste. Add the reserved 2 tbsp of vinaigrette if needed; fold in 3 tbsp chopped cilantro and a sprinkle of salt to taste. The second toss brightens the slaw and ensures the dressing is evenly distributed.

To serve: place a generous bed of cabbage slaw on each plate, lay 2 skewers per person over the slaw and scatter the charred pineapple cubes on top. Finish with the reserved 2 tbsp achiote-chipotle marinade brushed lightly over the pork (or warm it briefly to loosen), squeeze fresh lime wedges and sprinkle with remaining chopped cilantro. The slaw provides crunch and acidity; the pineapple and glaze tie everything together.

Optional garnish and service ideas: serve with warm corn tortillas, pickled red onion, or a simple avocado crema for a richer contrast. If you’ll make tacos, carve the pork off the skewer and warm tortillas on the grill for a charred flavor.