Yucatan-Style Pork Taco Filling | Oregonian Recipes

Ingredients

• 6 tablespoons annatto seeds (see note)
• 3 tablespoons dried Mexican oregano
• 3 whole cloves
• 2 scant teaspoons cumin seeds
• 1 teaspoon whole allspice berries
• 1 scant teaspoon whole black peppercorns
• 5 tablespoons Annatto Spice Blend
• 5 tablespoons distilled white vinegar
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 5 large cloves garlic, peeled
• 2 tablespoons kosher salt
• 4 pounds boneless pork shoulder, with fat cap removed, cut into 2-inch chunks