• Using a chef's knife, debone the pork butt, cube the meat into 2" cubes, and place pork cubes into a large mixing bowl.
• Rinse the pork with vinegar and pat dry with paper towels.
• Season with adobo, sazon, and annatto oil, massaging the marinade into the meat.

  Best if seasoned the night before.
• Sear the meat in a hot pot over medium-high heat, browning each side of the cubed pork. Do this in batches to avoid overcrowding the pot.

  Place the seared pork on a separate plate until all of the pork has been browned.
• Once all the pork has been browned and removed, lower the heat to medium, add the wine, and using a wooden spoon, scrape the browned bits from the bottom of the pan until the liquid has reduced and all of the browned bits have been incorporated.
• Add the sofrito and saute until fragrant and softened.

  Add the tomato sauce and mix to incorporate.
• Add the seared pork to the pot and mix well, making sure it's evenly coated with the sofrito.
• Add 2 cups of water and two bay leaves.

  Raise the temperature to medium-high and bring to a boil.
• Once boiling, reduce the heat to medium-low to simmer and cover with the lid. Leave covered for 1 hour.
• When the hour is up, check the pork for tenderness. If the pork falls apart easily with a spoon, it is ready. If not, cover with the lid and check again in 30 minutes.

  Once tender, remove the lid halfway and add the cubed potatoes and carrots.
• Continue simmering and reduce the liquid until it thickens into a sauce, but not as thick as a gravy.

  Taste and adjust seasoning as needed, adding more adobo if necessary.

  Serve once the potatoes and carrots have softened and the stew has thickened to your liking.

Pro tip:

• Rice is the classic side dish for this recipe, but grits or harina add an irresistible Southern-Caribbean twist. Try it!
• This stew freezes very well. If freezing, consume within three months.