Okay, this one sounds more complicated than it really is. Here goes....
First, you need..
5 Tbsps. annatto (achiote)
seeds
2 tsps. cumin seeds
1 Tbsp. peppercorns
8 allspice berries
½ tsp. whole cloves
2 habanero chiles
½ cup orange juice
½ cup white vinegar
2 Tbsps. salt
8 cloves of garlic
Juice of 5 lemons
Splash of tequila
5 pounds pork butt
Banana leaves or heavy-duty
aluminum foil
White or Spanish rice or
taco shells for serving
Place the annatto, cumin, peppercorns, allspice and cloves in a spice grinder and process to a fine powder.
Carefully remove the seeds and veins from the chiles and chop coarsely. (Habaneros are very hot; even breathing the fumes may make you cough. Removing the veins and seeds ensures the dish is fiery but not painfully hot. You can also substitute a milder chile.)
Process the orange juice, vinegar, chiles, salt and garlic in a blender or food processor until liquefied. Add the lemon juice and tequila.
Cut the pork into 2-inch chunks. 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 degrees. Remove the meat from the marinade and wrap tightly in banana leaves or foil so no steam can escape. Place packet in roasting pan and roast four hours. Open packet carefully; the meat should shred easily with a fork. Serve with rice or shred, moisten with pan juices and use as taco filling.
A lot of times I substitute Fresh Jalapenos for the Habaneros because I like the flavor better.
This is seriously good. I actually got this recipe off of the DVD "Once Upon a Time in Mexico". It's a great dish and easy to make. It's all in the prep work for the marinade, but it really is tasty.