Pierce the pork all over and rub in the 2 teaspoons salt and 2
tablespoons orange juice. Set aside while you prepare the seasoning
Grind the achiote seeds, cumin, oregano, peppercorns and allspice
together to a fine powder.
Crush the garlic together with the chile seco, salt and 3 tablespoons
Seville orange juice and mix with other powdered spices. The mixture
should be a thick paste. Coat the pork with the paste.
Wrap the meat in plastic wrap and leave to season in
the refrigerator for at least six hours or overnight.
Preheat oven to 325°. Place a rack at the
bottom of the Dutch oven and cover the dish with a tight fitting
lid. Add 1/2 cup of water to the pan. Roast for 2 1/2 hours. Turn the meat and baste it well with
the juices at the bottom of the pot. Cook for another 2 1/2 hours,
or until the meat is soft and falling off the bone.
Meanwhile, prepare the salsa: mix all ingredients together. Set
aside to season for about 2 hours. Serve in a separate dish.
After cooking, shred the meat roughly, then pour the fat and juices
from the pan over it. Serve hot, with tortillas and the sauce.
The original recipe called for wrapping the pork in a seared banana leaf, but I use plastic wrap. Also, the author suggests making a substitute for the seville orange juice: for 1/2 cup: 3 tablespoons orange juice, 3 tablespoons grapefruit juice, and 2 tablespoons lemon juice, along with 1 teaspoon of grapefruit zest.
Adapted from a recipe from "The Cuisines of Mexico" by Diana Kennedy