Mexican: Filmmaker Roberto Rodriguez shows you how to cook an awesome Mexican Cochinita pibil dinner

5T whole annato seeds 2t whole cumin seeds
1T peppercorns
8 whole allspice seeds
1/2t whole cloves

Grind the above in a spice mill/coffee grinder.

2 habanero chiles, stems and seeds removed, chopped
1/2 cup orange juice
1/2 cup white vinegar
2T salt
8 cloves garlic

Combine the above with the spice mix in a blender, and puree.

Juice of 5 lemons splash tequila 5 pounds pork butt, cut into 2-inch cubes Combine all ingredients in a zip-top bag and mix well. Line a 9x13 pan with banana leaves; add the pork mixture; fold over the leaves to cover, then cover tightly with foil. Bake 4 hours at 325; serve over rice.