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Chipotle Pomegranate Pulled Pork Recipe
Chipotle Pomegranate Pulled Pork Recipe photo by Taste of Home

Chipotle Pomegranate Pulled Pork Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chipotle Pomegranate Pulled Pork in Taste of Home

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.

Sweet White Wine

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

Reviews for Chipotle Pomegranate Pulled Pork

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 25, 2013

"This is a very good pulled pork recipe. I would increase the amount of chipotles and jelly. Serve with a good sauce and a beer on the side, this is a good one!"

MY REVIEW
Reviewed Mar. 19, 2013

"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."

MY REVIEW
Reviewed Jul. 4, 2012

"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!"

MY REVIEW
Reviewed Feb. 29, 2012

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

MY REVIEW
Reviewed Aug. 29, 2011

"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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