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
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
Ingredients 32 Servings
- Smoked Paprika Shredded Pork
- 1 tablespoon plus 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Chili Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
-
3
pounds
pork butt
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Substitutions available
- shoulder roast, trimmed
- 2 tablespoons olive oil
- 1 bag (11 ounces) bite-sized bowl-shaped tortilla chips
- Orange Fennel Marmalade
- 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™ Organic Ground Ginger
- 1 large orange
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon salt
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
NUTRITION INFORMATION
(per Serving)
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