3 tablespoons vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 cup red wine vinegar
5 garlic cloves, coarsely chopped
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound pork loin, cut into 1-inch cubes
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 large red onion, quartered, halved, and cut crosswise
1 head butter lettuce, such as Bibb or Boston
Lime wedges, for serving
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