appetizer

Smoked Paprika Shredded Pork with Orange Fennel Marmalade

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.
15m
PREP TIME
2hr 30m
COOK TIME
128
CALORIES
18
INGREDIENTS

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Ingredients 32 Servings

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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
  • 4 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
  • 5 Refrigerate until ready to serve. Serve shredded pork on tortilla chips. Top each with a small spoonful of marmalade

TIPS AND TRICKS

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

NUTRITION INFORMATION

(per Serving)

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