It’s great to be able to laugh at yourself sometimes. Beatrice got a bag full of ripe, freshly picked persimmons from someone so I decided to do a dish I fist did almost 4 years ago: Carnitas & Persimmon with Cinnamon. I’ve since done a couple of other dishes using pork and fruit (Carnitas with Sweet Potato and Cinnamon Apples / Pork & Fruit: Good Together). One great thing about doing food blogging is it’s like my own personal recipe book. I can just look things up and do them again.
This is where laughing at myself comes in. Every now and then I look something up and I’m like, “I did what!?” Same here. I made that way more complicated than it needed to be by doing the persimmons separately, boiling it in stock.
So here’s how it’s done today.
If you can’t get ready made carnitas, you could do it yourself or, roast pork will do (crock pot with nothing but the pork—no liquids, no herbs or spices—works great).
Chop up the pork (1 lb) and the two persimmons, 8 skinny pats of butter, and I sprinkled the cinnamon through a wire mesh in order to distribute evenly.
400F oven, 20 minutes, turning at the halfway point (and I added a bit more cinnamon, too).
It’s so damn easy, so damn good. Beatrice and I ate the whole thing save for just a tiny bit I’ll finish off at lunch.
Enjoy. All the images can be clicked for the larger and higher resolution versions. Pass it around if you like it.