"You really must try this because it's puerco pibil. It is a slow-roasted pork, nothing fancy. It just happens to be my favorite . . . in fact, it's too good. It's so good that when I'm done with it, I'll pay my check, walk straight into the kitchen, and shoot the cook."

– Agent Sands, Once Upon a Time in Mexico

5 tbs. annatto seeds (aka Achiote Molido) ½ cup orange juice
2 tsp. cumin seed ½ cup white vinegar
1 tbs. whole black pepper 2 tbs. salt
8 whole allspice berries 8 cloves garlic
½ tsp. whole cloves 5 lemons
2 habaneros 5 lbs. pork butt
1 splash of the best tequila you can find 4- 5 banana leaves

Grind the annatto, cumin, pepper, allspice, and cloves to a fine powder in a coffee grinder. Chop up the habaneros, removing the veins and seeds (unless you want it really hot). Put the ground spices, habaneros, orange juice, vinegar, salt, and garlic in a blender and mix well. Add the juice from 5 lemons and a splash of tequila and blend again. Cut the pork into 2-inch cubes and place in a 2-gallon zip-lock bag. Add the contents of the blender, seal, and marinate over night (or just slosh around if you’re in a hurry). Line a large metal pan with the banana leaves and pour in the contents of the bag. Fold the banana leaves over the top and seal with foil to avoid steam leakage. Bake at 325º for 4 hours. Serve on white or Spanish rice. Serves about 6.