Grind annato seeds, cumin seeds, black pepper, allspice, and cloves in a coffee grinder until completely pulverized. Chop up habanero peppers and mix with orange juice and white vinegar, salt, and the spice mix. Blend until liquefied, the smoother the better. Add the lemon juice and tequila.

Cut the pork into 2 inch squares, and set in a large zip-lock bag. Pour the liquid over the meat, and make sure that all the meat is covered. Line a pan with banana leaves (aluminum foil works just as well, but banana leaves are more authentic), put the pork and liquid in the pan, and cover with more banana leaves.

Cover entire top with tin foil very tightly so that no steam will escape during cooking.

Roast for 4 hours. Break apart with a fork. The meat should be very tender.

Serve over a bed of rice (white or Spanish).