In a large plastic bowl place the pork, with the garlic, onions, scallions, vegetable oil, salt and pepper. Mix well, cover and refrigerate overnight or at least 3 hours.
To make the Pipían: Cook the potatoes in a pot with water for 20 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Place the cooked potatoes, cooked eggs, peanuts, salt, pepper, hogao and achiote in a bowl and mix well. Set aside.
To make the masa: Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and aliuños. Mix well with a wooden spoon or your hands.
Wash the leaves well with hot water and set aside.
To assemble the tamales: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
Spread about 5 tablespoons of masa in the center of the banana leaves, at the point where they connect and form a cross. Place 1 piece of pork on top of the masa and place about 2 tablespoons of pipían on top of the meat.
Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like youu2019re making a package. Tie with butcheru2019s string. Continue the process until all the tamales are wrapped and tied.
Bring a large pot with salted water to a boil. Add the tamales and then reduce the heat to low. Cover and cook for about 1 hour. Remove the tamales from the pot and let them sit for about 5 minutes before serving. Cut the stirring and serve in the leaves. Serve with ají de maní.