Roast Pork

1. Cover annatto seed with boiling water. Cover and let stand for at least 12 hours; drain.
2. Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute.
3. Make several deep cuts in pork roast. Place pork in a shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate for at least 12 hours.
4. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours.
5. Remove pork; let stand for 30 minutes.
6. Remove bones and fat from pork; pull pork into shreds.
7. Skim fat from marinade.
8. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes.
9. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas.
10. Serve with baked plantains, if desired.

Sweet Pickled Onions

1. Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer for 5 minutes; drain.
2. Mix onions, vinegar and sugar. Cover and refrigerate for at least 6 hours.