- 5 lbs pork butt or shoulder meat
- 1 bottle SFS Red Chile Hot Sauce
- 1 tbsp red wine vinegar
- 2 oz. Achiote Paste
Place pork in a medium bowl. Place remaining ingredients in a food processor and puree until smooth. Pour the puree over the pork and coat liberally. Marinate between 8 to 24 hours.
Place the marinated pork in a roasting pan. Cover with foil. Cook in a 375 degree oven for 45 minutes to 1 hour. Remove from oven and allow to rest for 10 minutes. Cut into thin slices.
Serve with warm tortillas, avocado, and grilled pineapple. Additional Red Chile Hot Sauce can be brushed over pork for increased spice level.Shop – Santa Fe Seasons Red Chile Sauce MEDIUM Shop – Santa Fe Seasons Red Chile Sauce HOT