Cochinita Pibil

I made this Saturday for a friend's birthday. It's a lot more like braising than traditional barbecue (at least the way I did it.) The marinade and habanero side sauce (delicious but deadly hot) are from Rick Bayless's recipe. http://www.rickbayless.com/recipe/view?recipeID=169

13 pounds of pork marinated overnight in
5 tablespoons achiote seeds. 1 1/2 tablespoons dried oregano,
1 1/2 tablespoons black peppercorns
1 1/4 teaspoons cumin, seeds
1/2 teaspoon cloves
1 1/2 tablespoons cinnamon, Mexican canela,
1 tbs Salt
14 large garlic cloves, peeled and roughly chopped
1 cup fresh lime juice plus 1/2 cup fresh orange juice(couldn't find fresh bitter orange juice



poked some holes in the pork first, as though for a jerk marinade



Based on rsmdale's tip, I smoked the pork for 45 minutes before wrapping it in banna leaves.



After four hours it was clear that the bottom halves (where the liquid was) were cooking faster than the tops, so I flipped them.



After 6 hours they were at 200 and fall-off-the-bone perfect.



Served it with pickled onions, tortillas and au jus (things were getting blurry at that point)



These were the second best tacos I ever had (the first were the bone marrow tacos at Mananitas in Cuernavaca.)