Grind all these:5 TB annato (1 pkg from Mexican store; not pre-ground)2 TB kosher salt1 TB peppercorns8 whole allspice2 tsp cumin1/2 tsp whole clovesBlend all these:8 garlic cloves2 habaneros1/2 C OJ1/2 C white vinegarjuice of 5 lemons1/4 C tequilaBlend this smooth, add ground spices, blend to mix~5 lbs pork butt, cut into chunksPut in bag, add marinade, refrigerate 6 hrs or overnight. Turn bag periodically.Oven to 325 deg. Wrap pork in banana leaves, cover tightly with foil.Bake 4 hrs.I like to do all this the day before I want to serve -- let it cool, pull out all the pork and put it in a container in the fridge.Put the remaining sauce in a container in the fridge. Next day pull out the yellow fat cap from the sauce. (sometimes I save this and use it for refried beans).Put the sauce back into the pork, add a splash of OJ and tequila to brighten it up and reheat.
Serve with quick pickled sliced red onions no matter what.
Sometimes I serve it on rice with grilled tomato and grilled jalapeno and pickled red onions.
Sometimes I serve taco-style on corn tortillas with cilantro and pickled red onions.