Yucatecan-Style Pork

INGREDIENTS

• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano (preferably Mexican), crumbled
• 3 fresh or thawed frozen banana leaves
• 1 teaspoon cumin seeds
• 1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices
• 1/2 teaspoon whole allspice
• 3 tablespoons annatto (achiote) seeds
• 2 1/2 teaspoons salt
• 6 garlic cloves
• Accompaniments: ; or rice
• 1/2 cup fresh Seville (bitter) orange juice
• 6 pound boneless pork shoulder (not lean), cut into 3-inch chunks