One 5- to 8-pound pork shoulder, bone in, skin on
3/4 cup achiote paste
1/2 cup olive oil
2 tablespoons kosher salt
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon coarsely ground black pepper
6 cloves garlic, coarsely chopped
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh thyme, leaves finely chopped
3/4 cup whole pimento olives
2 cups chicken stock or water
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