In a blender, combine pineapple juice, achiote paste, white vinegar, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.

Place the sliced pork in a bowl and pour the marinade over it. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat. Thread the marinated pork onto skewers.

Grill the pork skewers for about 10-15 minutes, turning occasionally, until cooked through and slightly charred.

Remove from the grill and let rest for a few minutes before slicing into small pieces.

Warm the corn tortillas on the grill for about 30 seconds on each side.

Place a portion of the grilled pork on each tortilla. Top with diced pineapple, onion, and cilantro.

Serve with lime wedges on the side.