For the Salsa:
Combine pineapple, habanero, green onion, fresh cilantro, piloncillo and salt and pepper to taste in a nonreactive bowl. Cover and chill thoroughly.
For the Tortillas:
Combine corn masa, hot water, minced cilantro, salt and baking soda in a bowl. Knead by hand until smooth (neither stiff nor sticky). Cover with a towel and let stand 15 minutes. To prepare, pinch off pieces of dough about the size of an avocado pit. Roll into a smooth ball, then press between your palms to form a 1/4 inch-thick disk and set on top of a piece of waxed paper and roll out into 1/8 inch-thick tortillas. Place on a hot comal or griddle that has been very lightly greased with lard or bacon fat and cook for 30 seconds. Flip and cook another 30 seconds, then flip once more and cook for another 30 seconds (90 seconds in all). Stack finished tortillas on top of one another and keep warm until ready to use.
For the Guacamole (mild version):
Thoroughly mash the avocado in a small bowl, then add cilantro, garlic salt and lime juice and continue to mash until smooth. Refrigerate until ready to use.
For the Chile Sauce:
Toast cumin and chiles until fragrant, then transfer to the bowl of a food processor along with oregano, vinegar and salt. Pulse into a thick paste, then add water in a slow stream until a spoon-able consistency is reached.
For the Pork:
Rinse and pat dry pork cutlets. Season on both sides with salt and pepper, then quickly brown in a tablespoon of lard or bacon fat. Cover with chile sauce, reduce heat and simmer until fork-tender, about 25 minutes.
Arrange pork cutlets on top of corn tortillas. Dress with hot chili sauce, pineapple salsa and guacamole. Offer diced, rinsed white onions on the side if desired.