Cochinita Pibil on the grill (for a crowd) - Rick Bayless

Ingredients

• 5 tablespoons (about 2 ounces) achiote seeds
• 1 1/2 tablespoons dried oregano, preferably Mexican
• 1 1/2 tablespoons black pepper, preferably whole peppercorns
• 1 1/4 teaspoon cumin, preferably whole seeds
• 1/2 teaspoon cloves, preferably whole
• 1 1/2 tablespoons cinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick)
• Salt
• 14 garlic cloves, peeled and roughly chopped
• 1 1/2 cups sour orange juice, OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice
• 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you)
• A 1-pound package of banana leaves, defrosted
• 3 large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick
• 2 cups fresh sour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice
• 8 medium (about 3 ounces total) fresh habanero chiles
• 2 large garlic cloves, unpeeled
• 2 tablespoons fresh lime juice