Cochinita or puerco pibil

I've edited this for clarity's sake.

From I Can Write!

5 tbsp annatto, whole
2 tsp cumin, whole
8 allspice, whole
1/2 tsp cloves, whole
1 tbsp black pepper, whole
2 habanero peppers
1/2 cup orange juice
1/2 cup white vinegar
2 tbsp salt
8 cloves garlic, minced
5 lemons, juiced
splash of tequila
5 lbs pork butt
banana leaves

Directions:

1. Make achiote paste by grinding annato, cumin, allspice, cloves, and black pepper in a clean coffee grinder.

2. De-vein and de-seed the habanero pepper, and dice.

3. Put achiote paste, habanero, orange juice, white vinegar, salt, garlic, lemon juice, and tequila in a blender, and blend until you have a smooth paste.

4. Cut the pork into 2 inch pieces, and let marinate for 4-24 hours in the achiote mixture in a large bowl or freezer bag.

5. Line a 13x9x2 pan with banana leaves (or foil if you cannot find any, although the flavour won't be the same), pour in the pork-achiote mixture, and cover with banana leaves. Seal with a lid or more foil.

6. Bake at 325'F for 4 hours, until the pork is fall-apart tender. Serve over white or Spanish rice.