That's pretty much it. Got turned on to it watching Rick Bayless make it about 10 years ago. I've tried a ton of different recipes, many making the achiote paste fresh. I've never been able to grind the annatto seeds to a fine enough texture, it always ends up gritty. I've given up and use pre made
achiote paste instead. The dish is actually very easy to make. Pork shoulder off the bone, onion, saville oranges (or orange juice + lime juice), banana leaves and the achiote paste. Marinate the pork in the paste and sour orange juice, place pork in a container (large dutch oven works great) lined with the bananan leaves, top with sliced onion, wrap up the leaves and cook it ~350 for 3-4 hours. once the chunks hit ~ 200, remove, pull apart and mix in some of the cooking liquid. It's traditionally served with pickled onion (sliced red onion in orange juice, vinegar and lime juice) and roasted habenaro salsa (xnipec) which I usually temper with some roasted tomatillo's since I seem to be the only person I know who likes this pure fire condiment. We grow habenaro's in the garden just for this. I wonder what they'll say when i substitute the habenaro's with the ghost chili's I also have growing?
Grill up some good hand made tortilla's, a little pork, some onion, salsa and make the perfect taco.