 | | Directions |
- Preheat oven to 325° F.
- Mix all the spices together in a small bowl.
- Place the roast on a large piece of tinfoil.
- Rub the roast al over with the spice mixture.
- Place the roast with the tinfoil under it in a roasting pan.
- Pour 2 tablespoons oil over the roast.
- Cover tightly with foil.
- Roast the pork for 2-2 1/2 hours or just until very tender.
- Remove from the oven, reserving the juices in the bottom of the pan.
- Allow the roast to cool slightly. Chop and shred the pork and return it to the pan juices in the roaster.
- Mix the meat in with the juices and keep it warm in a low 200°F oven.
- For the marmalade sauce, mix the celery, juice, red curry paste and ginger in a saucepan.
- Bring to a boil, then reduce the heat and simmer for 45 minutes.
- It will reduce down and thicken somewhat as it simmers.
- Add the marmalade and cook 15 minutes more.
- Remove from heat and stir in cilantro and salt.
- Heat a skillet over medium heat with two teaspoons of olive oil.
- Add the red and yellow pepper and sauté for 2-3 minutes. Add the drained beans and heat through. Set aside.
- To assemble, layer half of the chips on a serving platter.
- On top of the chips, layer the seasoned pork; then drizzle the marmalade sauce on top of the pork.
- Next, add a layer of the pepper and bean mixture; then add a layer of cheese and half of the green onions.
- Repeat the layers and cook in the microwave for 5 minutes or just until the cheese is melted. They can also be cooked in a 350°F oven for 5-10 minutes.
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Prep Time: 20 minutes
Cook Time: 3 hours
Container: Roasting pan, saucepan, large serving platter
Servings: 10
|  | | Ingredients | | | |
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| - | | RUB: |
| - | | 1 tablespoon paprika |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1 1/2 teaspoons salt |
| - | | 1 teaspoon black pepper |
| - | | 1/2 teaspoon chili powder |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1/2 teaspoon ground corriander |
| - | | 1/2 teaspoon nutmeg |
| - | | MEAT: |
| - | | 3 pounds pork shoulder roast |
| - | | 2 tablespoons olive oil |
| - | | ORANGE MARMALADE SAUCE: |
| - | | 1 stalk celery |
| - | | 2 cups orange juice |
| - | | 1/2 teaspoon ginger |
| - | | 6 ounces orange marmalade |
| - | | 1 tablespoon cilantro - fresh and chopped |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon red curry paste |
| - | | 1 red pepper - chopped |
| - | | 1 yellow pepper - chopped |
| - | | 1 tablespoon olive oil |
| - | | 12 ounces black beans - rinsed and drained |
| - | | 15 ounces tortilla chips |
| - | | 1 cup Monterey Jack cheese - shredded |
| - | | 1 cup red pepper cheese - shredded |
| - | | sour cream - for garnish if desired |
| - | | jalapeño - sliced for garnish if desired |
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