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Ingredients
  • ¾ cup olive oil
  • 2 tablespoons annatto seeds, also known as achiote seeds
  • 1 orange
  • 1 lemon
  • 1 lime
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • ¼ cup minced cilantro stems
  • 6 large garlic cloves, roughly chopped
  • 2 teaspoons fine sea or table salt, divided
  • 4 teaspoons dried oregano
  • ½ teaspoon onion powder
  • One (4-pound) picnic-cut bone-in, skin-on pork shoulder
  • ¼ teaspoon baking powder
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