YIELD: 64 pieces
1 Tbsp., 2 tsps. smoked paprika
1½ tsps. Saigon cinnamon
1½ tsps. salt
1 tsp. coarse ground black pepper
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. ground cayenne red pepper
½ tsp. ground coriander
3 lbs. pork butt or shoulder roast, trimmed 2
Tbsps. olive oil
1 11-oz. bag scoop tortilla chips
Orange Fennel Marmalade:
1 large head, fennel, finely chopped (2 cups)
2 cups orange juice
¼ cup firmly packed brown sugar
¼ tsp. ground ginger
1 large orange
1 Tbsp. cilantro, finely chopped
1 tsp. salt
1. For the meat: Preheat oven to 325°F. Mix spices. Rub entire surface of pork with spice mixture. Place in foil-lined roasting pan. Slowly our olive oil over pork. Cover tightly with foil. Roast 2½ hours or until very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well.
2. For the marmalade: mix fennel, orange juice, sugar and ginger in large saucepan. Bring to a boil on medium heat. Reduce heat and simmer 45 minutes.
3. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir into fennel mixture. Simmer 15 minutes or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Refrigerate until ready to serve.
4. To serve: Spoon shredded pork into chips, top with marmalade, garnish with cilantro or dill.
Recipe and photo: McCormick Gourmet Collection