Ingredients
- Orange Marmalade:
- 1 tablespoon plus 2 teaspoons smoked paprika
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper
- 3 lbs. pork butt or shoulder roast
- 2 tablespoons olive oil
- 1 bag bowl shaped tortilla chips
- Orange marmalade
- 1 large head fennel, finely chopped (about 2 cups)
- 2 cups orange juice
- 1/4 cup finely packed brown sugar
- 1/4 teaspoon ground ginger
- 1 large orange
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
Preparation
Step 1
Preheat oven to 325 degrees. Mix spices, salt and peppers in small bowl, Rub entire pork with spice mixture. Place pork in foil lined roasting pan. Slowly pour olive oil over pork. Cover tightly with foil. Roast pork 2-1/2 hours or until very tender. Cool slightly. Chop and shred pork. Return liquid in roasting pan, mix well. While pork is roasting.
Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade.
Orange Marmalade:
Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat and 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. Refrigerate until ready to use.