Yucatecan Style Pork (Cochinita Pibil)

This is Yucatecan Style Pork roast and I decided to make it because it involved a spice I've never had and, before I found this recipe, had never even heard of: Annato (achiote) seeds. The flavor is really nice and earthy. My one lament is that I couldn't find any banana leaves like the recipe recommends. For those interested, the original recipe I used can be found here:
http://www.epicurious.com/recipes/food/views/Yucatecan-Style-Pork-238432

Ingredients:

• 6 pound boneless pork shoulder (not lean), cut into 3-inch chunks
• 2 1/2 teaspoons salt
• Half a lime
• 1 Orange
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole allspice
• 3 tablespoons annatto (achiote) seeds
• 6 cloves of garlic
• 1 teaspoon dried oregano
• 3 fresh or thawed frozen banana leaves

Step 1: Toast and grind the spices

Toast 1 teaspoon of peppercorns, 1 teaspoon of cumin seeds and 1/2 teaspoon of allspice in a pan. You'll know they're done toasting when the peppercorns start to pop. Let them cool a bit, then transfer them in to a spice grinder with 3 tablespoons of annato seeds (or, if you're like me, an old coffee grinder that you use as a spice grinder) and grind it in to a powder. Add the oregano to the spice mix.


Step 2: Make Garlic Paste, part 1

Peel and mince the garlic and put it in a ramequin or mortar and pestle, if you're lucky enough to have one. Use the handle of an old pizza slicer because it's the thickest, chunkiest thing you can find in your kitchen to mash the absolute crap out of the garlic.

Step 3: Make Garlic Paste, part 2

Once the garlic starts to look pulpy, add 1.5 teaspoons of salt and stir it around, continuing to mash the garlic. It will eventually become a somewhat chunky paste.

Step 4: Lime and Orange

Get half a lime and set the orange aside for easy access in a minute.

Step 5: Juices and paste

Combine the dry spices and the garlic paste, then juice the half a lime and a quarter of the orange in to the mix and stir it around and it should turn in to a paste.

Step 6: MEAT!

Take the mesh bag off of the pork shoulder and take the popup thing out, then cut it in to three chunks.

Step 7: Add Juice

In a large, oven safe pot, place your chunks of roast, then juice the rest of the orange over them.

Step 8: Apply the Spice Rub

Rub all of your spice rub over the three chunks of meat, cover it and refrigerate for a few hours before cooking.

Step 9: Cook it

About 2.25 hours before you want to serve the dish, turn the oven on 400 degrees and put it in the oven for 2 hours, then pull it out and let it rest for 15 minutes.

I made spiced basmati rice and corn to go with it and... I gotta say, the flavor is unique, earthy and incredibly tasty. I'll definitely make this again!