Achiote Marinated Pork Loin with Pulled Pork "Tamales" Hoisin-Key Lime Syrup

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8-pound pork loin

1/2 cup sugar

1/2 cup salt

1/4 cup toasted black peppercorns

6 to 8 cups water

5 thyme sprigs

1/4 cup minced garlic

1/3 cup achiote paste or powder (add 2 tablespoons rice vinegar and 1 teaspoon ground cumin)

1 cup red wine

1 cup canola oil

Salt and black pepper

Canola oil, to cook

Pulled Pork 'Tamales':

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground ancho chile

1 tablespoon ground black pepper

1/4 cup sugar

Salt

6- to 8-pound pork shoulder (pork butt), cut into 3 large slabs

Canola oil to cook

2 large onions, sliced 1/4-inch

1/4 cup sliced garlic

2 cups red wine

1 cup soy sauce

1 tablespoon chipotle puree (adobo)

2 bay leaves

6 cups cooked sushi rice

2 red bells peppers, roasted, peeled and diced (medium-dice)

6 scallions, separated, 1/8-inch slice

1/2 cup chopped cilantro

8 to 10 banana leaves, cut into 8 by 12-inch pieces

Salt and pepper to taste

Chile oil to garnish

Hoisin-Key Lime Syrup:

1/2 cup canola oil plus 1 tablespoon

1/4 cup minced shallots

1 tablespoon minced garlic

1/4 cup minced ginger

1 cup hoisin

1/2 cup fresh key lime juice

1 teaspoon white pepper

1/2 teaspoon salt