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Chipotle Pomegranate Pulled Pork Recipe

Chipotle Pomegranate Pulled Pork 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
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours YIELD: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


  • 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.

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.

Wine Pairings

Blush Wine

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