I have a question about step 1 on the recipe "Cochinita Pibil" from aargersi. It says:
"...Marinate the pork shoulder with the achiote, orange juice, cumin and half the garlic - this should marinate for 2-3 hours."
Is there any reason I couldn't marinate the shoulder overnight? I'm trying to fit this into an odd work schedule/dinner window. Would the annatto flavor be too pronounced, and if so, would part B of my grand scheme (slow cooker) mitigate that?