Puerco Pibil

From Robert Rodriguez' Once Upon A Time in Mexico:

5 lb of Pork Butt, cut into 2 inch squares
5 TBS Annatto Seeds
2 Tsp Cumin Seeds
1 TBS Whole Black Peppercorns
1/2 Tsp Whole Cloves
8 Whole Allspice Berries
2 Habanero Peppers, Seeded and Diced
1/2 Cup Orange Juice
1/2 Cup White Vinegar
8 Cloves of Fresh Garlic
2 TBS Salt
The Juice of 5 Lemons
1 Shot of Tequila
about 1/2-1 lb Banana Leaves for baking

Cut the Pork Butt into 2" squares, taking care to remove the more tough fat and connective tissue.

In a Coffee Grinder, combine the Annatto, Cumin, Peppercorns, Allspice, and Cloves. Grind to a powder, mostly to break down the Annatto.

In a blender, combine the spice mixture, Orange Juice, Vinegar, Garlic, Salt, Lemon Juice, Tequila, and Habanero peppers. Blend till Garlic and peppers break down, about a minute or so.

Combine the pork and the marinade in a large Ziploc bag and marinate for at least 1 hour, but it can be left overnight in the fridge.

Preheat oven to 325 degrees.

Line the baking pan with the Banana leaves and pour the meat and marinade on the leaves. Cover with more Banana leaves and then cover the pan with Tin Foil, taking care to make a tight seal so no steam escapes during cooking.

Bake in oven for 3 1/2 to 4 hours.

Serve over white rice. Makes about 6-8 servings.