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

Chipotle Pomegranate Pulled Pork Recipe

Read Reviews
4 5 6
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


  • 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 each: 616 calories, 28g fat (10g saturated fat), 117mg cholesterol, 839mg sodium, 51g carbohydrate (21g sugars, 1g fiber), 37g protein.


  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

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

Reviews for Chipotle Pomegranate Pulled Pork

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cliftonhanger User ID: 742252 210912
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!"

cheshcat23 User ID: 3311345 182536
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."

cherrylady User ID: 1073547 125374
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!"

YarnRat User ID: 5315206 125372
Reviewed Feb. 29, 2012

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

s_pants User ID: 174050 125369
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."

Loading Image