[X]

Home > Recipes > Chipotle Pomegranate Pulled Pork

Chipotle Pomegranate Pulled Pork Recipe

Chipotle Pomegranate Pulled Pork Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

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, California

[X]

Rate Chipotle Pomegranate Pulled Pork Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chipotle Pomegranate Pulled Pork

Chipotle Pomegranate Pulled Pork

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Mar. 19, 2013 by cheshcat23

We have made this recipe several times. We use the leftovers in quesadillas, sandwiches, frittatas and on pizza. We have substituted raspberry jam/preserves instead of pomegranate because that is what we had on hand. We love this recipe! Careful on how many peppers you use because it really will jack up the heat.

Reviewed on Jul. 04, 2012 by cherrylady

All heat, no flavor. The chipotle overpowered the pork and red current jelly. It smelled amazing as it cooked with just the pork roast with steak seasoning -- wish I'd stopped there!

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.