In a food processor mix salt, pepper, garlic, annatto, ¼ cup canola oil, ground cumin, cilantro stems, oregano, lime juice, and zest. Mix until you have a paste.
Rinse the meat and pat dry. Add vinegar and seasoning blend. Let marinate 2 hours or overnight.
Add the remaining 2 cups of canola to a dutch oven set on high. When the oil reaches 350 degrees add a medium-sized batch of pork and deep fry about 10-12 minutes. Remove the pork from the pan and set aside on a paper towel-lined plate to soak up any excess oil.
Once the meat is all cooked, reserve one cup from the frying oil and discard the rest.