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.
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