In a blender or food processor, combine the achiote paste, ancho chiles, guajillo chiles, chipotle chile, garlic, cumin, oregano, coriander, pineapple juice, and salt. Blend until a smooth marinade forms.

Place the pork cubes in a large resealable bag or bowl. Pour the marinade over the pork and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours.

Preheat your oven to 425°F (220°C) or prepare your grill or rotisserie for high-heat cooking.

If using a baking sheet, line it with foil or parchment paper. Arrange the marinated pork cubes in a single layer on the prepared baking sheet.

Roast the pork in the preheated oven for 30-40 minutes, flipping and basting the pork with the accumulated juices every 10 minutes, until the pork is cooked through and has a crispy, caramelized exterior.

If using a rotisserie or spit-roaster, follow the manufacturer's instructions to cook the pork until it's cooked through and the exterior is crispy, about 1-2 hours.

Remove the pork from the oven or rotisserie and let it rest for 5 minutes.

Using a sharp knife, thinly slice the pork against the grain into vertical strips.

Serve the al pastor pork in warm corn tortillas, topped with diced onion, chopped cilantro, and your desired salsas and lime wedges.