Sorry, pulled pork: It's time to let cochinita pibil have its moment.
Thread garlic cloves onto a metal skewer and grill directly over the flame of a gas grill until completely blackened on all sides, 3 to 4 minutes. Alternatively, toss them in a dry skillet over high heat until blackened. Peel the blackened skins when cool enough to handle.Heat oil or lard in a skillet over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes.
Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure parcel with kitchen twine and transfer pork to an oven-safe baking sheet or disposable aluminum baking tray. Repeat with remaining pork and banana leaves.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
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