In 6 1/3 cups water (1.5 liters), cook the achiote paste, 10 garlic cloves, half the onion, thyme, clove, oregano, cumin seeds, and bay leaves. Blend with half of the resulting water until you get a paste-like texture, then set aside.

Line a baking dish or tray with banana leaves and place the pork pieces on top.

Marinate the pork with the adobo, add the orange juices and white vinegar, pour in 2 cups water (1/2 liter), and sprinkle the coarse salt evenly to cover the surface.

Wrap the pork with the remaining banana leaves and seal everything tightly with aluminum foil or plastic wrap.

Preheat the oven to 340°F and bake for 60 minutes at 300°F. Once baked, shred the pork.

For the Xnipec Salsa: Slice the red onion lengthwise into thin strips, finely chop the garlic, thinly slice the peppers, and combine. Add the remaining ingredients, a little salt, and mix well.