Tacos de cochinita pibil

Prepare the marinade: Lightly toast the cumin seeds, black peppercorns, dried oregano (Mexican), Mexican cinnamon stick, and cloves in a dry pan until fragrant.

Combine the toasted spices with achiote paste, garlic cloves, naranja agria juice, white vinegar, and 15g salt in a blender. Blend until a smooth paste forms.

Cut the pork shoulder into large 5-7 cm chunks. Place the pork shoulder in a non-reactive bowl or container.