Puerco Pibil 
(Slow-Cooked Pork)

Ingredients:
5 T. annatto seeds 
2 t. cumin seeds 
1 T. whole black pepper 
8 whole allspice berries 
1 t. cloves 
2 habanero peppers 
2 T. salt 
8 cloves garlic 
1/2 c. orange juice 
1/2 c. white vinegar 
5 lemons, juiced 
1 shot (1 1/2 oz.) tequila 
5 lbs. pork butt 
banana leaves 

Instructions:
Grind the dried spices (annatto, cumin, black pepper, allspice, and cloves), thoroughly 
(I'd use a blade-style coffee grinder, though not one that I ever intend to use for coffee 
again) 
Mince the habenero peppers, after removing the seeds.
Combine orange juice, vinegar, lemon juice, tequila, dried spices, minced habenero, salt, 
and garlic in a blender. Liquify. 
Cut pork into 2 inch squares, place in a large ziplock bag, and fill with the marinade.
Let marinate for at least twenty minutes (overnight is fine, too) 
Line a 9" x 12" pan with banana leaves, pour pork & marinade in, cover with more banana 
leaves, cover tightly with foil.
Cook at 325 degrees F. for four hours.

Serve over white or Spanish rice. 

Sources:
http://www.thespicehouse.com/recipe/recipe_214.php
http://www.kwun.org/recipe/outim.html