Puerco Pibil

(roasted pork in an achiote-type sauce)

for the sauce:
5 tablespoons anatto seeds
2 teaspoons cumin seeds
8 all spice balls
1/2 teaspoon cloves
1 tablespoon salt
1 tablespoon pepper
combine all of these and grind in a spice grinder to a fine powder
juice of 4 lemons
1/2 cup orange juice
1/2 cup white vinegar
1/2 cup chicken broth
8 cloves garlic
1 habanero, without seeds or membrane (keep for more heat)
splash of tequila
add powder to above ingredients and blend until smooth

5 pounds pork butt (same cut as the shoulder)

line a casserole dish with banana leaves; cut pork into bite-sized chunks; add pork and sauce to casserole; cover with additional banana leaves; seal with a lid or tin foil; bake at 325 for 4 hours