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1- Combine achiote paste, juice, vinegar, garlic, Thyme, Margoram, bay leaves and oregano in a medium nonreactive bowl and stir until well blended. 2- 2- Generously season pork on all sides with salt and freshly ground black pepper. Place in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into any crevices. 3- Cover and place in the refrigerator to marinate for 12 to 24 hours. When ready to cook the pork, remove from the refrigerator and let come to room temperature, about 30 minutes.
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4-Meanwhile, heat the oven to 300u00b0F and arrange a rack in the middle.
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5- Remove the center core from the banana leaf and run the leaf under hot tap water until it becomes soft and pliable. Pat dry with paper towels and cut in half horizontally; overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Place the pork on the banana leaves, fold in the left and right sides, and roll it up like a burrito to completely encase the pork.
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6- In a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid arrange onions evenly on the bottom to form a layer. Place pork on top of the onions, with the seam of the banana leaves facing down, and pour water into the bottom of the pan, cover, and place in the oven to cook until pork is fork tender, about 3 1/2 hours.
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7- Place meat in a bowl and, using two forks, shred into bite-size pieces. Add onions and pan juices and stir to mix thoroughly. Serve with Pickled Red Onions, warm corn tortillas, and salsa.
