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Mix achiote rojo with lime juice, vinegar, salt and pepper to make a sauce.
Lightly soften banana leaves over an open flame.
Rub marinade all over the pork butt and place into a hotel pan lined with the banana leaves.
Wrap entire pan and refrigerate over night in the walk-in.
Preheat Cook & Hold to 225F (107C).
Place pork into the cook and hold and probe into the meat. Do not cover with a lid.
Cook at 225F (107C).
Probe 185F (85C).
Hold at 175F (79C).
Unwrap, slice and serve!