For those who are smokerless, $.99 pork shoulders are also a great reason to make your own conchita pibil. This recipe does really well in a slow cooker/crock pot, too.
One suggestion that I have to make is to buy achiote, the ground form of annato, as the annato will permanently screw up a good coffee/spice grinder, or even worse, an expensive food processor in the process of grinding it down.
5lbs of pork shoulder cut into two inch cube
1 lb of banana leaves (optional)
marinade (achiote paste):
5 tb annato seeds
1 tb peppercorns
8 whole allspice
2 tsp cumin
1/2 tsp whole cloves
2 tb salt
8 minced garlic cloves
3 roasted habaneros (devined,remove seeds)
1/2 cup orange juice
1/2 cup white vinegar
Juice of 5 limes
a Splash of tequila
1.mix all dry spices in a coffee grinder or spice mill. grind well...into a fine powder.
2.in a blender or a food processor,blend all wet ingredients and the ground dry spices together.
3.In zip-lock bag add the meat and marinade.shake well,marinate for 12-24hrs.
4.in a baking pan, line it with the banana leaves (or tin foil)-you are going to be wrapping,the filling in them,so be sure to overlap them well and leave enough so the edges will overlap,making a tight package-dump the filling with marinade into the pan,wrap it with the banana leaves
Put some more leaves on top,cover the whole thing with tinfoil and seal the edges,do not let any steam escape.
Bake at 325 for 3 + hours. Unless you have an in ground pit that you can cook it in over live coals.