Yucatan Roast Pork (Cochinita Pibil)

• 2 tablespoons annatto seed
• 18 whole black peppercorns
• 4 large cloves garlic, quartered
• 1/2 cup orange juice
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 3/4 teaspoon dried oregano leaves
• 1 (4 pound) pork shoulder roast
• Sweet Pickled Onions
• 16 (8-inch) flour tortillas, warmed

1. 1. Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.
2. 2. Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute.
3. 3. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.
4. 4. Prepare Sweet Pickled Onions.
5. 5. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.
6. 6. Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes.
7. 7. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired.
8. Sweet Pickled Onions
9. 2 large onions, sliced
10. 1/4 cup vinegar
11. 1 tablespoon granulated sugar
12. Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

black peppercorns, garlic, orange juice, ground cumin, salt, oregano, pork shoulder roast, sweet, flour tortillas

Taken from www.epicurious.com/recipes/member/views/yucatan-roast-pork-cochinita-pibil-50024949 (may not work)