For the cochinita pibil:

1. Briefly pass banana leaves over an open flame to make them flexible.
2. Grind achiote seeds into a powder, then mix with orange juice and salt to form a liquidy paste.
3. Rub marinade all over the pork and refrigerate for at least 1 hour, preferably overnight.
4. Preheat oven to 200 degrees. Wrap pork in banana leaves, place in a baking dish, and bake for 6 hours.
5. Unwrap pork, increase oven to 350 degrees, and bake for 30 minutes to develop a crust.
6. Shred and serve warm. Store leftovers in the fridge for up to 4 days.

For the tamales:

1. Make a hibiscus tea and soak corn husks in it for at least 10 minutes while you prepare the masa.
2. Using a stand mixer with the whisk attachment or a hand mixer, whip lard on high until light and fluffy, about 5 minutes or until it reaches the texture of cake frosting.
3. Add baking powder and gradually incorporate masa harina, mixing well.
4. Slowly add 6 cups of warm broth or water, mixing to form a cohesive dough. Reserve the extra 2 cups to adjust moisture as needed. The masa should be well hydrated, not gritty, and have a creamy, airy texture that spreads easily.
5. Taste the masa and add salt, whipping to incorporate. Use about 1 tsp per 3 cups masa if using unsalted liquid. Adjust if using salted broth.
6. Gently wring out your corn husks and pat dry with a dishtowel.
7. Arrange each husk with the wide end closest to you and the smooth side facing up.
8. Using a spoon, spatula, or bench scraper, spread a thin, even layer of masa (about 2 ounces or 4 tablespoons) in a 3-inch by 5-inch area, leaving the narrow end uncovered.
9. Add 1 ounce (1–2 tablespoon) of cochinita pibil to the center of the masa.
10. Fold one side of the husk over the filling, then the other. Fold the bottom end toward the top. Optional: tie with a strip of corn husk to secure.
11. Fill the bottom of a tamale steamer (or pot with a steamer basket) with water.
12. Place tamales upright in the insert or basket and cover. Steam over medium-high heat for 75–90 minutes.
13. Check for doneness: if the husk pulls away from the masa easily, they’re ready. More tamales may require longer cooking.
14. Remove from heat and let rest, covered, for at least 15 minutes. Tamales will firm up as they cool.