I saw this video a while back (warning: not safe for work/children) and wanted to make it. It looked simple enough and I had pretty good results, though I think I might tweak the recipe the next time around. Here is the recipe with my tweaks.

Ingredients
5 pounds pork butt, cut into 2 inch cubes
1/2 cup orange juice
1/2 cup vinegar
1 tablespoons salt (original recipe says two)
8 cloves garlic
2 habanero peppers, chopped (seeded as well, if you’re a wuss)
juice of 5 lemons
1 tablespoon tequila

Annatto paste, in a coffee grinder finely grind:
5 tbsp annatto seeds
2 tsp cumin
1 tbsp black peppercorns
8 pieces allspice (or 1/2 tsp ground)
1/2 tsp cloves

Banana leaves

Let’s do it!
Make the annatto paste and put in a blender with OJ, vinegar, salt, garlic, tequila, and peppers. This is your marinade.

Chop up the pork butt into 2 inch cubes and place in a ziploc bag. If there’s a big bone in it, keep it, that’s good for flavour. Add the marinade and let it sit in the fridge for a few hours.

Set your oven to 325ºF. Add the lemon juice (keep the seeds out!) to the marinade. Take a nice deep oven-safe dish, preferably one with a lid. Make sure the dish holds a volume at least 20% more than that of the pork right now, as there’s going to be a ton of liquid released. Line with some banana leaves, and line it in a way so that you can fold the leaves over the meat when you put the meat in. Pour in the meat, bone and marinade, cover with the banana leaf flaps and put the cover on, or cover tightly with tin foil.

Let it cook in the oven for at least 4 hours, according to the recipe. Something may be wrong with my oven, because it took more like 9 hours to cook. The dish is ready when the meat is nice and soft.

That’s it! Serve over rice!