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1
Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice.
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2
Set aside while you prepare the seasoning paste.
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3
Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder.
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4
Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices.
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5
The mixture should be a thick paste.
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6
Coat the pork with the paste.
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7
Lightly sear the banana leaves over a bare flame to make them more flexible.
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8
Wrap the meat up in them and leave to season in the refrigerator for at least six hours or overnight.
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9
ON SERVING DAY: Preheat oven to 325F (160C).
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10
Place a rack at the bottom of the Dutch oven and cover the dish with a tight fitting lid.
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11
Cook for 2 1/2 hours.
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12
Turn the meat and baste it well with the juices at the bottom of the pot.
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13
Cook for another 2 1/2 hours, or until the meat is soft and falling off the bone.
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14
Meanwhile, prepare the salsa: mix all ingredients together.
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15
Set aside to season for about 2 hours.
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16
Serve in a separate dish.
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17
After cooking, shred the meat roughly.
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18
Pour the fat and juices from the pan over it.
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19
Serve hot, with tortillas and the sauce so that each person can make his or her own tacos.
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20
NOTE: A rough approximation of Seville orange juice may be attained through the following: For 1/2 cup blended juice, combine 1 teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice and 2 tablespoons lemon juice.
