Ingredients:

• 2 lb (1 kg) boneless Ontario pork shoulder
• 1 tsp (5 mL) salt
• 2/3 cup (150 mL) water (approx.)
• 1 pkg (336 g) corn blend tortillas
• Guacamole (optional)
• Fresh cilantro leaves (optional)

Pico de Gallo:

• 2 vine ripened tomatoes, seeded and finely diced
• 1/3 cup (75 mL) finely diced red onion
• 2 tbsp (30 mL) chopped fresh cilantro
• Half jalapeno pepper, seeded and diced
• 2 tbsp (30 mL) fresh lime juice
• 1/2 tsp (2 mL) each dried oregano leaves and ground cumin
• Salt to taste

Cooking Instructions:

1. Cut pork shoulder into 2-inch (5 cm) thick steaks and lay into a roasting pan. Preheat oven to 375ºF (190ºC).
2. Sprinkle pork steaks on both sides with salt. Drizzle in water onto pan just to cover bottom. Cover with foil and roast for 1 hour or until pork is tender. Remove from oven and increase temperature to 450ºF (225ºC).
3. Remove foil from pan and return to oven when temperature is reached. Roast, turning a few times for 30 minutes or until pork is well browned and crispy. Remove to a cutting board and tent with foil.
4. Pico de Gallo: Meanwhile, in a bowl, stir together tomatoes, onion, cilantro, jalapeno, lime juice, oregano, cumin and salt to taste. Set aside.
5. Chop pork into bite size pieces and place on a platter. Warm tortillas and serve with pico de gallo. Build each carnita with tortilla, pork, pico de gallo, guacamole and cilantro if using.