This pastor sauce is meant for cooking, not for serving as a table sauce. Cut the pork shoulder into thin slices or small, even pieces. Season lightly with sea salt and cook in a hot skillet until lightly browned. Add the pastor sauce, lower the heat, and simmer until the meat is tender and the sauce thickens, completely coating the meat and developing an intense aroma and color. Warm the corn tortillas and fill them with the cooked al pastor pork. Top with finely chopped white onion, fresh cilantro, and pineapple chunks, following the classic Mexico City style. The result is a flavorful, well-balanced taco in which the sauce is part of the cooking process, not just a simple condiment.
