3/4 cup Annatto or Achiote paste
                10 cloves garlic, chopped
                1 1/2 cup orange juice
                Juice of 2 limes
                8 bay leaves, crumbled
                2 teaspoons cumin seeds
                1/2 teaspoon cinnamon
                2 teaspoon ground thyme
                1 teaspoon dried oregano
                1 teaspoon sea salt
                2 teaspoons freshly ground black pepper
                4 pounds pork butt, cut into 2-inch chunks
                1 pound banana leaves, softened over low flame, or
                foil
                2 white onions, sliced 1/2inch thick
                5 Roma tomatoes, sliced 1/2inch thick
                4 Anaheim chiles, roasted, peeled and sliced into
                strips

                In a mediumsize bowl, mash together the achiote
                paste, garlic, orange juice, lime juice, bay leaves,
                cumin, cinnamon, thyme, oregano, salt, and pepper
                with a fork. Add the pork, toss to evenly coat and
                marinate, at room temperature, at least 4 hours.

                Preheat the oven to 300 degrees. Heat a dry castiron
                skillet over high heat. Char the onion until blackened
                on both sides. Char the tomatoes on both sides.
                Reserve.

                Line a large baking dish with one layer of the banana
                leaves or foil. Arrange the pork in an even layer and
                top with the onions, tomatoes and chiles and all the
                marinade. Cover with more banana leaves and wrap
                the dish tightly in foil. Bake for 21/2 hours or until
                the pork is tender and moist. Remove from oven and
                let sit 10 minutes. Unwrap and serve with pickled
                shallots.