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1
Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
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2
Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
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3
Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
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4
Toss pork with paste to coat well. Add onion and toss to combine.
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5
Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
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6
Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
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7
Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
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8
Put oven rack in middle position, then put pan with pork in oven and heat to 400u00b0F (to take chill off pork gently).
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9
Once oven has reached 400u00b0F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
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10
Discard foil and open banana leaves, then serve pork with salsa and tortillas.
