Preparation

• Combine the cumin, chili powder, brown sugar, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Put the pork in a large bowl and toss with the spice rub until evenly coated. Set aside.
• Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, until golden brown in spots and tender, about 4 minutes. Transfer to a medium serving bowl.
• Wipe out the skillet with a paper towel, then heat 1 Tbs. of the oil over medium-high heat. When very hot, add half the pork in a single layer. Cook, turning with tongs until well browned on the outside and just cooked through, about 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining oil and pork.
• Meanwhile, heat the tortillas according to the package instructions.
• Add the pineapple, shallot, cilantro, and lime juice to the corn and mix well. Season to taste with salt and pepper. Serve the pork with the salsa and tortillas.