Cochinita Pibil

As far back as I can remember. I always strived to be perfect.  The perfect daughter. The perfect sister. The perfect friend, girlfriend, student… you get my point. Don’t get me wrong, there are still very few things that make me happier- then making those I love happy.

But what about, when perfection as our expectation is paralyzing? When we ALWAYS want and expect ourselves to be perfect at everything?  Even if its new. Even if we are just learning. I mean hello, we are human. THAT kind of perfectionism can be paralyzing. Paralyzing in the sense that the fear of making mistakes, preforming less than perfect, and/or the possibility of failure keeps us from trying or doing the thing at all.  

Yes, perfectionism can be paralyzing.

How is this related to Cochinito Pibil?  Well, heres a perfect place to bring in a food/kitchen analogy. Lots of people are afraid of the kitchen. “I can’t cook” … but I can almost guarantee its really a fear of attempting and messing up. & thats my point- just get in there! Pick a recipe, print it out, and just get through it. Who knows, your dish might me UH-mazing!! Or yes, there is the chance you might end up with something pretty close to non-edible… but! you tried! & thats how we learn. Through failure, we learn. This concept of course applicable not only to trying new recipes in the kitchen but to so many things in life in general.

I tried this new recipe a couple of weeks ago for a friends birthday. Completely new to me. Instead of being wary of the unknown, or worried I might mess it up… an exciting adventure! A new learning opportunity! Whether its this recipe or another, or anything else in our lives, lets free ourselves of whatever fears keep us from doing things, from trying things. Let get excited to f*&k up! Make mistakes! Miss that lift! Burn that dish!

It means we’re pushing for more, going beyond our limits. Expanding. Learning. Growing.

… Living!

“Don’t fear failure. — Not failure, but low aim, is the crime. In great attempts it is glorious even to fail.”- Bruce Lee

 

Mayan-Style Pit Pork Recipe slightly modified from chow.com and  foodnetwork.com

What to buy: Achiote paste and banana leaves can be found in most Latino grocery stores.

If you can’t find sour oranges, use a mixture of 1/2 lemon juice and 1/2 grapefruit juice.

Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.

 

Ingredients: 

• 3/4 cup crumbled achiote paste (about 4 ounces)
• 3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
• 1 teaspoon white wine vinegar
• 2 medium garlic cloves, minced
• 1/4 teaspoon dried Mexican oregano or Italian oregano
• 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
• 1 large banana leaf (about 4 feet long)
• 3 medium yellow onions, quartered
• 1/2 cup water

1. Combine achiote paste, juice, vinegar, garlic, and oregano in a medium  bowl and stir until well blended. (*Optional: trim excess fat from pork). Generously season pork on all sides with salt and freshly ground black pepper. Place in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into any crevices. Cover and place in the refrigerator to marinate for 12 to 24 hours.
2. When ready to cook the pork, remove from the refrigerator and let come to room temperature, about 30 minutes. Meanwhile, Preheat the oven to 375 degrees F. and arrange a rack in the middle.
3. Remove the center core from the banana leaf and run the leaf under hot tap water until it becomes soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop. Place the pork onto the banana leaves, fold in the left and right sides, to completely encase the pork.
4. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes. Reduce the heat to 275 degrees F and roast for 6 hours, or until pork is fork tender.
5. When you are ready to serve- shred pork or cut into bite-size pieces and let sit in pan juices/onions
6. Traditionally this dish is served with pickled red onions, atop warm corn tortillas, and salsa.
7. ***Some health conscious/modern serving alternatives (which in my opinion do not cheat you of any of its amazing exotic flavor)
8. Serve Cochinita Pibil a top a bed of greens then top/garnish with some delicious pickled red onions; or serve the shredded pork as your meat entree accompanied by your choice of veggies/other sides.