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1) Combine all of the dry spices and mix well.
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2) Cut the pork into 1-2 inch cubes.
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3) Rub meat with spice mix and press to adhere well. Cover and refrigerate for at least an hour.
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4) Melt the lard in a small sauce pan. Once the lard is liquefied, put the annato seeds in and reduce the heat to medium high. Allow the seed to simmer for about ten minutes. You'll notice the liquid beginning to turn a coppery color; the achiote oil is being extracted from the seeds. Don't allow the seeds to burn! As soon as they turn a dark brownish red color, remove them with a strainer or spoon.
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5) In a large cast iron skillet or braising pot, sear the meat on all sides until there is good caramelization.
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6) Once all of the meat is well seared, combine the liquefied lard, pepsi, orange quarters (squeeze the juice into the pan first), garlic, and meat in the large skillet or braising pot. The meat doesn't have to be covered by the liquid.
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7) Heat the pan until the meat is simmering quietly, and allow it to simmer for about two hours. Add additional pepsi, cut with water, in small amounts (maybe 1cup) as needed to keep the meat partially covered. Keep an eye on the meat so that it doesn't get too charred on the bottom; turn it after 30 minutes or so.
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8) Once the meat is fork-tender, place it onto a cutting board or work surface and shred it, separating the fat and discarding it.
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9) Once you have the meat shredded and de-fatted, spread it out in a single layer on a cookie sheet and place it into a 400-degree oven for about 15 minutes to crisp up the meat. I usually sprinkle a little additional kosher salt at this point.
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10) Now it's ready to serve - I use soft corn tortillas which I quick fry in olive oil, then serve the tacos with pico de gallo, lime wedges (for squeezing), and chopped cilantro. Enjoy!
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