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1
In a medium saucepan, bring 3 cups of water to a boil.
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2
Add the annatto seeds and simmer for 10 minutes.
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3
Cover, remove from the heat and let stand for 2 hours.
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4
Drain the seeds and transfer them to a blender.
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5
Add the chile powder, oregano, salt, black pepper, allspice, onion, garlic, orange juice, vinegar and lime juice.
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6
Puree until smooth.
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7
Transfer the marinade to a large bowl, add the pork and toss to coat thoroughly.
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8
Cover and refrigerate overnight.
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9
Using a slotted spoon, transfer the pork cubes to another bowl.
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10
Add 1/4 cup of the marinade and toss to coat.
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11
Light a hardwood charcoal or gas grill and set it up for indirect grilling.
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12
Cut the fibrous string off the edge of each banana leaf and reserve.
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13
On a work surface, arrange 2 banana leaves in a cross pattern.
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14
Spoon 3/4 cup of the pork in the center and top with a slice each of lime and jalapeno.
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15
Fold up the top leaf like an envelope to enclose the filling, then wrap the packet in the bottom leaf.
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16
Tie up the packet with the reserved banana string.
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17
Repeat with the remaining leaves and filling.
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18
When the grill temperature reaches 300, arrange the packets on the grate away from the heat source and grill, covered, for about 3 hours, until the pork is very tender; replenish the coals as necessary.
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19
Serve the pork with the Tomato and Arbol Chile Salsa.
