Chipotle Pomegranate Pulled Pork Recipe

Chipotle Pomegranate Pulled Pork RecipePhoto by: Taste of Home Chipotle Pomegranate Pulled Pork Recipe Rating 5

"Once I was making pulled pork and wanted to kick it up a bit. Pomegranate jelly was the perfect addition to this tender entree." Tatiana Kushnir, Montara, CA

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Chipotle Pomegranate Pulled Pork Recipe
  • Prep: 10 min. Cook: 8-1/2 hours
  • Yield: 10 Servings
10 510 520

Ingredients

  • 1 boneless pork shoulder butt roast (3 pounds)
  • 2 tablespoons steak seasoning
  • 1/2 cup water
  • 1 half-pint jar Pomegranate Jelly (recipe also in Recipe Finder) or 1 cup red currant jelly
  • 3 tablespoons minced chipotle peppers in adobo sauce
  • 10 kaiser rolls, split

Directions

  • Cut roast in half. Place in a 5-qt. slow cooker; sprinkle with steak seasoning. Add water. Cover and cook on low for 8-10 hours or until meat is tender.
  • In a small saucepan, combine jelly and peppers. Cook over medium heat for 5 minutes or until heated through. Remove meat from slow cooker; discard cooking liquid. Shred pork with two forks. Return to the slow cooker; top with jelly mixture. Cover and cook on low for 30 minutes or until heated through. Spoon about 2/3 cup meat onto each roll. Yield: 10 servings.

Nutritional Facts 1 sandwich equals 616 calories, 28 g fat (10 g saturated fat), 117 mg cholesterol, 839 mg sodium, 51 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Chipotle Pomegranate Pulled Pork in Taste of Home June/July 2010

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chipotle Pomegranate Pulled Pork (2)

Chipotle Pomegranate Pulled Pork Recipe

Chipotle Pomegranate Pulled Pork

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Reviewed on Feb. 29, 2012 by YarnRat

We absolutely LOVE ! So easy to make on a budget. The sauce would be great on other meats as well.


Reviewed on Aug. 29, 2011 by s_pants

I loved this! I used red currant jelly, but would love to try it with the homemade pomegranate jelly. It does have a nice kick to it. It seemed a little dry when I ate some by itself, but on the bun with a little mayo was perfect! I might have over-cooked it a bit causing it to be a little dry. I used a bone-in roast and it was well over 200 degrees after 8 hours. Meat just fell right off the bone in the slow-cooker.

 
 
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