Yucatán Pork with Annatto and Ancho Chiles

Ingredients

• 1/4 cup annatto (or achiote) seeds
• 1/2 cup pure ancho chile powder
• 2 tablespoons dried oregano
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground allspice
• 1 onion, quartered
• 4 garlic cloves, sliced
• 1 cup fresh orange juice
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lime juice
• 4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
• Twenty-four 18-inch frozen banana leaves (from two 1-pound packages)—thawed, rinsed and dried (see Note)
• Twelve 1/4-inch-thick lime slices (from 2 limes)
• Twelve 1/4-inch-thick jalapeño slices (from about 2 jalapeños)
• Roasted Tomato and Árbol Chile Salsa , for serving

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