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Chipotle Pomegranate Pulled Pork

 Chipotle Pomegranate Pulled Pork
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
10 ServingsPrep: 10 min. Cook: 8-1/2 hours


  • 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


  • 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.

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Chipotle Pomegranate Pulled Pork (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.