Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
Serve in tacos, over rice and beans or on potatoes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Juan Carlos, Chef at California Tacos To Go, Tampa, FL.