To the jar of the blender, add all of the ingredients for the achiote adobo. Blend on high until very smooth. Taste for salt. Set aside.
After slicing the pork, season(to taste) with salt and pepper. Cover and refrigerate overnight or for at least 6 hours.
When ready to cook, bring the pork out at let it sit at room temperature for 45 minutes.
After 45 minutes have passed. Add 3 tablespoons of oil to the pressure cooker and preheat to medium for 3-5 minutes. Sear and brown the pork pieces in batches and transfer to a plate.
Once all the pork is browned, add 4 cups of water to the bottom of the pressure cooker. Place one section of banana leave at the bottom of pressure cooker. Add the browned pork. Pour all of the achiote adobo over the top. Cover with remaining banana leave.
Secure and lock the lid. Turn heat to high. Once the pressure cooker locks and begins to cook under high pressure, reduce the heat to below medium. Set your timer for 45 minutes.
Once timer goes off, remove pressure cooker from the heat. Let it sit until the safety valve releases. Open and transfer pork to serving dish. Shred the pork and ladle on some of the broth that was left in the pressure cooker.
Serve with warm corn tortillas, pickled red onions, habanero salsa. Yields 6-8 servings