Puerco Pibil
from http://www.bigsoccer.com/forum/showthread.php?s=5a585fe643468f5333b7f03f3e8ce52f&t=291205&page=8

"Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.

Cochinita refers to a baby pig, so true cochinita pibil would involve roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to duplicate the effect of the bitter orange on the meat.

Another key ingredient employed in all pibil recipes is achiote (annatto), which gives the meat its characteristic color and adds to flavor. Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. The Mayan word "pibil" means "buried".

This is same recipe from Robert Rodriguez's 2003 movie, "Once Upon a Time in Mexico." Robert shows how to prepare his recipe in one of the extra features in the DVD of the movie."

FMM: this recipe is very good and smells delicious. We ate ours in lightly fried tortilla shells with salsa, guacamole, fresh onion, roasted poblanos and shredded lettuce. We did not have fresh banana leaves and cooked it instead in a covered casserole dish.

5 Tbsps. (75 ml) annatto seeds
2 tsps. (10 ml) cumin seeds
1 Tbsp. (15 ml) peppercorns
8 allspice berries
½ tsp. (8 ml) whole cloves
2 habanero chiles (or another milder chile)
½ cup (120 ml) orange juice
½ cup (120 ml) white vinegar
2 Tbsps. (30 ml) salt (or less)
8 cloves of garlic
Juice of 5 lemons = 15 Tbsp. (or 2 lemons = 6 Tbsp. and 3 limes = 6 Tbsp.)
Splash of tequila
5 pounds (2.3 kg) pork butt (not shoulder)
Banana leaves and/or heavy-duty aluminum foil
White or Spanish rice, taco shells, or tortillas for serving

Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a fine powder. (You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards.)

Remove the seeds and veins from the habanero chiles and chop coarsely. (If you want a hotter dish, leave some of the veins and seeds in. If you want a milder dish, substitute a milder chile.)

Process the orange juice, vinegar, chiles, salt, garlic, and the powder you made in step 1 in a blender or food processor until liquefied. Add the lemon juice and tequila.

Cut the pork into 2 inch (5 cm) chunks. Leave the fat on the meat, to keep the pork moist while roasting; you can remove it after cooking if you wish. Place in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally.

Heat oven to 325° F (160° C). Remove the meat from the marinade and wrap tightly in banana leaves or foil so no steam can escape. Place packet in roasting pan. If using banana leaves, an outer wrapping with foil will help seal in the steam. Roast for 4 hours. Open packet carefully; the meat should shred easily with a fork.

To serve, either shred and serve with taco shells or tortillas or serve over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like a mild Greek feta. Pickled red onions are a traditional garnish.

Makes 15 servings.