Grind the anatto seeds, cumin seeds, peppercorns, allspice seeds and cloves in a spice grinder, put into a blender

Grind the salt in the spice grinder to clean it, add the salt to the blender

Remove the seeds (to whatever extent you want, the seeds are hot!) from the chilies, roughly chop, and add to the blender

Juice the lemons; add the lemon juice, orange juice, and vinegar to the blender. Blend well.

Chop the pork into approx. 2 inch cubes. Marinate in the achiote paste overnight.

Line a slow cooker with aluminum foil, then parchment paper (or banana leaves). Add the pork and marinade.

Cook on high for an hour or so, then on low for 5+ hours.

Serving suggestions:
1) Over rice
2) Shredded in a taco with a little guacamole