4 ounces achiote paste
1/4 cup canola oil
2 ounces chipotle peppers in adobo
1 tablespoon smoked Spanish paprika
1 teaspoon cumin seed
3 cloves garlic
One 5-pound boneless pork butt, cut into 1 1/2-inch steaks
1/3 cup distilled white vinegar
1/3 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves
2 cloves garlic
1/2 jalapeno with seeds
1/2 bunch fresh cilantro, roughly chopped leaves and stems
1/2 bunch fresh flat-leaf parsley, leaves only
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