In a blender combine lime juice, orange juice, garlic, annatto paste, salt, coriander, oregano, cumin, black pepper and clove. Blend until smooth. Hold refrigerated until needed.
In a bowl whisk together Yucatan Red Recado, lime juice, orange juice, garlic, bay leaves and allspice.
Place pork in a hotel pan. Cover with mixture and toss to coat. Refrigerate overnight to marinate.
Set oven to 325°F. Remove pork from refrigerator and allow to come up in temperature. Cover hotel pan with foil and bake until pork is very tender, about 2 hours. Remove from oven and allow to cool slightly.
Shred pork and combine with liquid from pan. Serve hot as desired.
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