• 1 pork shoulder

2 tablespoons achiote paste OR a paste made of

• 1 1/2 tbsp paprika
• 1 tbsp white vinegar
• 3/4 tsp dried oregano
• 1 tsp minced garlic
• 1/4 tsp ground cumin
• 1 sliced red onion

In a food processor, blend together

• 1/3 c orange juice
• 2/3 c fresh-squeezed lemon juice
• 2 jalapeno peppers deseeded and rough chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 dried guajillo chiles tops and seeds removed, soaked in hot water to soften (keep the water!)