Slice the pork shoulder into 1cm thick streaks, and place them into a lidded container.
Thoroughly cover the meat with Cool Chile Co.'s Al Pastor marinade, and place in the fridge (with the lid firmly closed) for up to 8 hours to ensure the pork shoulder absorbs flavour.
Preheat the grill and line a grill pan with foil. Whilst this is happening, remove the meat from the marinade, leaving any excess sauce in the container.
Cut a ripe pineapple into cubes and brush with 1 tbsp of rapeseed oil. Brush the marinated pork slices with the remaining tbsp of oil.
Place the meat and pineapple on the foiled grill pan under the grill. Cook both until light charred and hot through the centre, and ensuring that the juices from the pork run clear (approx 6 minutes on each side)
Remove the meat and cover it with foil before letting it rest for about 10 minutes.
Once the pork has rested, slice it thinly across the grain and place on a warm plate. Season with salt to taste.
Heat a dry frying pan over a medium high heat and toast the tortillas on at a time on both sides until flecked with brown spots but still soft. Place them in a clean tea towel to ensure they retain their heat.
To serve, place the pork on top of toasted soft corn tortillas, then top with grilled pineapple. Add habanero sauce, diced red onion, sliced jalapeño and chopped coriander leaves (or any other toppings that take your fancy).
