Yucatan Pork Tacos

Yucatan Pork Tacos combine achiote-marinated pork with the distinctive flavor of New Mexico red chile. The pork marinates for 8 to 24 hours in achiote paste, red wine vinegar and Santa Fe Seasons Hatch Red Chile Sauce.

After roasting, the pork is sliced and served in warm tortillas with avocado and grilled pineapple. Choose medium red chile sauce for balanced heat or the hot Hatch Red Chile Sauce for a spicier version.

Yucatan Pork Taco Recipe Details

Marinating time: 8 to 24 hours
Cooking time: 45 to 60 minutes
Resting time: 10 minutes
Oven temperature: 375°F
Estimated yield: Approximately 24 to 32 tacos
Course: Main course
Cooking method: Roasting

Ingredients

5 pounds pork butt or shoulder meat
1 16-ounce jar Santa Fe Seasons Hatch Red Chile Sauce, medium or hot
1 tablespoon red wine vinegar
2 ounces achiote paste
24 to 32 tortillas, warmed
Sliced avocado, as needed for serving
Grilled pineapple, as needed for serving
Additional red chile sauce, optional

How to Make Yucatan Pork Tacos

If the pork is not already divided into pieces, cut it into large chunks and place it in a medium bowl. The original 45-to-60-minute cooking time is intended for pork pieces rather than one whole five-pound roast.
Place the red chile sauce, red wine vinegar and achiote paste in a food processor.
Puree the ingredients until smooth.
Pour the marinade over the pork and turn the pieces until they are thoroughly coated.
Cover the bowl and marinate the pork in the refrigerator for 8 to 24 hours.
Preheat the oven to 375°F.
Transfer the pork and marinade to a roasting pan. Cover the pan with foil.
Roast the pork for 45 minutes to one hour. Use a food thermometer to confirm the pork has reached at least 145°F.
Remove the pork from the oven and let it rest for 10 minutes.
Cut the rested pork into thin slices.
Serve the pork in warm tortillas with sliced avocado and grilled pineapple.
Brush or spoon additional red chile sauce over the pork for more chile flavor and heat.

Tips for Preparing the Pork

Marinate the pork in the refrigerator rather than at room temperature. Turn the pieces in the marinade as needed so the achiote and red chile mixture coats the meat evenly.

The published cooking time may vary depending on the size and thickness of the pork pieces. Use the internal temperature rather than cooking time alone to determine when the meat is safely cooked.

According to the USDA pork safety guidelines, whole cuts of pork should reach at least 145°F and rest for at least three minutes. This recipe uses a 10-minute resting period.

Choosing the Red Chile Sauce

The original recipe calls for one bottle of SFS Red Chile Hot Sauce. The products currently linked from the recipe are 16-ounce jars of Santa Fe Seasons Hatch Red Chile Sauce.

Use the medium red chile sauce for balanced warmth or the hot red chile sauce for a more intense heat level.

How to Store Leftover Pork

Refrigerate leftover pork in a covered, airtight container within two hours of cooking. Use refrigerated cooked pork within three to four days. According to the federal cold food storage guidelines, cooked meat can also be frozen for two to six months for best quality.

Store the pork separately from the tortillas, avocado and pineapple. Reheat only the amount of pork needed before assembling additional tacos.

What to Serve With Yucatan Pork Tacos

Serve these tacos with avocado, grilled pineapple, rice, beans or a simple salad.

For another New Mexico-inspired main course, try the Red Chile Stir Fry or Easy Con Carne Blend.

Browse the complete Taste New Mexico recipe collection for more dishes featuring red chile, green chile and Southwestern flavors.

Add Hatch Red Chile Flavor to Pork Tacos

The marinade gets its New Mexico flavor from Santa Fe Seasons Hatch Red Chile Sauce. Keep additional sauce available for guests who want more chile flavor after the tacos are assembled.

Shop – Santa Fe Seasons Red Chile Sauce MEDIUM
Shop – Santa Fe Seasons Red Chile Sauce HOT

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