Marinate the Pork:

In a blender or food processor, combine the achiote paste, orange juice, lime juice, garlic, vinegar, and your Cochinita Pibil Spice. Blend until smooth.Place the pork chunks in a large bowl or zip-top bag and pour the marinade over the meat. Make sure the pork is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

Prepare for Cooking: your oven to 325°F (160°C).If using banana leaves, soften them by passing them briefly over a flame or dipping them in hot water. Line a large baking dish with the banana leaves, leaving enough overhang to wrap the pork.

Cook the Pork: the marinated pork in the banana leaf-lined dish. Pour any remaining marinade over the meat.Fold the banana leaves over the pork to create a package. Cover the dish tightly with aluminum foil. (You Could re-season here if you are bad ass.) Place the dish in the preheated oven and bake for about 3-4 hours, or until the pork is very tender and can be easily shredded with a fork.

Serve: cooked, remove the pork from the oven and let it rest for a few minutes.Shred the pork using two forks.Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, and a squeeze of lime. Enjoy with rice or beans if desired.