Top-ranked recipe named "Achiote Paste Marinade"
Used as a marinade--Puerco Pibil (slow roasted pork) in particular--in the Yucatan, a Mexican state near the Caribbean; it has both Mexican and Caribbean influences.
(Adapted from Robert Rodriguez, the filmmaker.)
"I'm eating some chicken I made with this marinade right now, and I'm in heaven! Spicey, tangy, smells delightful."- Bigovengeekess
Throw all of the ground, minced and liquid ingredients in a zip lock bag and gently shake it up (or use a bowl or other storage container if you like).
Marinade your pork (or chicken, etc.) in this bag for 4-6 hours--flipping every so often; (placing this bag on a tray is useful in keeping it flat and in case it leaks.) Then pour the contents of the bag, including the paste/marinade into a covered casserole dish (cast iron or not), and bake in the oven until tender on low heat--e.g. 2 hours at 325F degrees.
This dish is nice over some steamed rice.
You can purchase Annato Seed from your local Mexican or Asian market--Walmart or other grocery stores most likely will not have it and if they do it would be too expensive (e.g. McCormick brand). I get a big bag of annato seed at my local Asian market for 99 cents.
If you don't have any orange juice on hand you can use some lemon juice as a substitute (I keep bottles of lemon juice and lime juice in my fridge at all times for emergencies--$2 each at Walmart.)