Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Cup           annatto or achiote paste
  10      cloves        garlic -- chopped
   1 1/2  cups          orange juice
   2                    limes -- juiced
   8                    bay leaves -- crumbled
   2      Teaspoons     cumin seeds
     1/2  Teaspoon      cinnamon
   2      Teaspoons     ground thyme
   1      Teaspoon      dried oregano
   1      Teaspoon      sea salt
   2      Teaspoons     black pepper -- freshly ground
   4      Pounds        pork butt, cut into 2-inch chunks
   1      Pound         banana leaves softened over low flame
   2                    white onions, sliced 1/2 inch thick
   5                    Roma tomatoes, sliced 1/2 inch thick
   4                    Anaheim chilies -- roasted, peeled and
                         -- sliced into strips

Preparation:

In a medium sized bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours. Preheat the oven to 300F. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve. Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chilies and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 21/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.