I'd forgotten about the sour orange until you mentioned it, but now I remember that's the folks in Chicago told me--that and the slow cooking in the banana leaf. The habanero sauce was terrific there, too. It was perfectly hot with that great fruity chile taste from the habanero without muting the flavors of the pork or scorching your mouth off. Man, I'm getting hungry thinking about it.
The whole early-in-the-morning breakfast thing makes me think of pig pickin's here in North Carolina, but in reverse. Here we dig the pit and start the pig at about 4 a.m. so it's ready by dinner; I suppose if bourbon and cigars didn't taste so good at 4 a.m. we'd start it in the afternoon so it was ready when we woke up.
Michael, by the way, I've spent some time in Cancun and enjoyed it--had some great huitlacoche enchiladas last time I was there at a place whose name I have long forgotten. This will be the first trip for us down to PDC, though...and also the first since I've become a cochinita pibil addict.