Achiote Pulled Pork

2 tbsp achiote paste (recipe follows)
6 garlic cloves, peeled
1 tsp salt
1/4 cup lime juice
2 tbsp orange juice
2 lb lean boneless pork shoulder
Cilantro (or chopped parsley) for garnish
16 to 18 warm tortillas
2 large banana leaves (buy them at Latin grocery stores)

Rough chop garlic and smoosh garlic and salt together until a paste results.

Combine garlic and achiote paste enough water to form a thick, spreadable paste. Combine above mixtures with citrus juice in large bowl.

Coat meat with new mixture. Rub the mixture into every part of the meat.

Cover the meat in the large bowl-refrigerate over night.

Preheat oven to 325 f.

Wrap pork in banana leaves-add any excess spice paste. Place pork in roasting pan with 1 cup water. Cover. Cook approximately 3 hours or until pork falls apart.

You may want to add water occasionally during roasting. Let the meat cool and skim the fat from resulting liquid. Shred pork.

Serve warm with remaining liquid from roasting. Reduce liquid if needed.
(use to fill tacos, burritos or tamales)

Achiote Paste:
2 tbsp annatto seeds
1 tsp cumin seeds
1 tsp oregano
6 allspice berries
1 tsp sea salt
4 garlic cloves pressed
4 tbsp lime juice

Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder.

Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.

This recipe yields about 1/2 cup of sauce.