| | ONE DAY AHEAD: |
| 3 1/2 | lb | (to 4-1/2) pork -- |
| | Preferably |
| | End of loin -- with fat |
| 2 | ts | Salt |
| 2 | tb | Seville orange juice (see |
| | Note) |
| | Spice grinder |
| 1 | tb | Achiote seeds (heaping) |
| 1/4 | ts | Cumin seeds |
| 1/4 | ts | Oregano |
| 12 | | Peppercorns |
| 3 | | Whole allspice |
| 40 | | Milliliters Garlic -- peeled |
| 1/8 | ts | Powdered chile seco (may |
| | Substitute hot paprika) |
| 1 | ts | Salt |
| 3 | tb | Seville orange juice -or- |
| | Mild white vinegar |
| 2 | lg | Pieces banana leaf |
| | ON SERVING DAY: |
| | Dutch oven |
| | The wrapped meat |
| 1/2 | c | Cold water |
| | SALSA: |
| 1/2 | c | Onion -- very finely |
| | Chopped |
| 3 | | Chiles habaneros -- very |
| | Finely chopped |
| 1/2 | ts | Salt |
| 2/3 | c | Seville orange juice |
