For the marinade: Mix the orange juice, lime juice, annatto, vinegar, oregano, black pepper, salt, cumin, garlic and onion in a blender.
For the cochinita pibil: Remove some fat off the pork butt and cut into 3- to 4-inch square chunks.
Cut the banana leaf in to 5 to 6 pieces. Cover the inside of a pressure cooker with the banana leaves. Put the pork chunks in the pressure cooker and cover with the banana leaves. Cover the pork with the marinade and cook on medium-low pressure until the meat can be shredded with a fork, about 1 1/2 hours.
For the pickled red onions: Mix the habanero, onion, orange juice, salt, pepper and oregano in a bowl and let it rest for at least 1 1/2 hours.
For the beans: Fill a pot with 6 quarts of water and add the beans, garlic and 1/2 onion. Boil for 40 minutes to 1 hour, moving the beans every 10 minutes.
Cook the remaining onion in a skillet for 5 minutes. Add the caramelized onions to the beans and blend.
For the corn tortilla: Mix together the masa and 3/4 cup hot water until thoroughly combined. Shape into balls about the size of a golf ball.
Using a tortilla press, place each masa ball in between two sheets of plastic wrap and press.
Heat a pan over medium-high heat. Add a tortilla and cook for about 30 seconds; flip and cook for another 30 seconds.
To assemble the taco: Put a full spoon of the black beans on a warm tortilla, then top with the cochinita pibil and finish with 3 to 4 pieces of pickled red onions.