Line a pressure cooker with a cross of aluminum foil and place the banana leaves inside. Add water to the bottom and spread lard over the banana leaves.

Remove the seeds and veins from the guajillo chiles, then quickly soak them in hot water.

Wash the pork thoroughly and trim off excess fat.

In a blender, combine the achiote paste, sour orange juice, white vinegar, cumin, oregano, black peppercorns, cloves, and garlic. Add salt at the end. Marinate the pork with this mixture.

Place the marinated pork on the banana leaves, making sure the meat and chiles are contained. Close the pressure cooker and cook over heat for about 1 hour and 30 minutes.

Once cooked, shred the pork and serve it in tortillas (tacos) or on panuchos (corn tostadas with refried beans).