CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE

CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE image

Yield 64 servings

Number Of Ingredients 20

Pork
1 tablespoon plus 2 teaspoons smoked paprika
1 1/2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon coarse ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
3 pounds pork butt or shoulder roast, trimmed
2 tablespoons olive oil
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 ground ginger
1 large orange
1 tablespoon finely chopped fresh cilantro
1 teaspoon salt

Steps:

For the pork: Preheat oven to 325°F. Mix spices, salt and peppers in small bowl. Rub entire surface of 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 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. Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade.