Set oven to 350°F. In a bowl, combine pork, oil, and Cattlemen's Chili Lime Rub. Toss until evenly distributed. Place in a hotel pan and roast until pork in seared, about 25 minutes. Drain off excess fat.
While pork is roasting, in a bowl, combine Cholula and vinegar. Whisk until well mixed.
Pour Cholula and vinegar over seared pork and cover hotel pan tightly with foil. Return to oven to cook until pork is fork tender, about 1 hour and 30 minutes.
Remove from oven and allow pork to cool slightly. Shred and return to pan with liquids. Toss until pork is well coated. Hold hot for service or cool completely and reheat as needed.
