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Cinnamon Braised Pork Carnitas

2 lb Pork butt; diced
6 Cinnamon sticks
3 oz Garlic; sliced
2 tb Fresh thyme; chopped
4 tb Ancho chile powder
1 md White onion; small dice
1 tb Cayenne pepper
2 c Brown pork or poultry stock


For the Vegetables:
3 sm Beets; roasted and diced
3 md Turnips; diced and sauteed
2 md Carrots; diced and sauteed
1 md Onion; diced and sauteed
3 md Parsnips; diced and sauteed


For the Tortilla:
1 md Flour tortilla; diced & fried crisp

Saute the pork until nicely browned. In a heavy bottom pot, sweat the white onion, garlic, and cinnamon. Add the pork, ancho powder, cayenne and fresh thyme. Add water to cover and allow to braise until water is evaporated. Allow the pork to cook in rendered fat for 5 to 8 minutes.

Add the cooked vegetables and pork together and add the rich brown stock. Allow to reduce. The consistency should be a tight ragout. Serve on mixed greens and garnish with the crisp tortillas.


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