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Smoked paprika adds a distinctive smoked flavor to slow roasted pork butt, which is shredded and served with Orange Fennel Marmalade on a tortilla chip.
1 tablespoon plus 2 teaspoons McCormick Gourmet™ Paprika, Smoked
1 1/2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon
1 1/2 teaspoons salt
1 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Chili Powder
1/2 teaspoon McCormick Gourmet™ Coriander Seed, Ground
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Cayenne Pepper
3 pounds pork butt
2 tablespoons olive oil
1 bag (11 ounces) bite-sized bowl-shaped tortilla chips
1 large head fennel, finely chopped (about 2 cups)
2 cups orange juice
1/4 cup firmly packed brown sugar
1/4 teaspoon McCormick Gourmet™ Ginger, Ground
1 large orange
1 tablespoon finely chopped fresh cilantro
1 teaspoon salt
Preheat oven to 325°F. Mix seasonings in small bowl. Rub entire surface of pork with seasoning mixture. Place pork in foil-lined roasting pan. Slowly pour oil over pork. Cover tightly with foil.
Roast 2 1/2 hours or until pork is very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well.
While pork is roasting, prepare Orange Fennel Marmalade. Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 45 minutes.
Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Cover.
Refrigerate until ready to serve. Serve shredded pork on tortilla chips. Top each with a small spoonful of marmalade.
Test Kitchen Tips:
•Shredded pork can also be served in hamburger rolls.
•Click here to see original Orange Fennel Marmalade recipe.
(Amount per serving)