Chipotle Pomegranate Pulled Pork

Name: Chipotle Pomegranate Pulled Pork
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 10 servings.
Cuisine: Mexican Recipes
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; Deli coleslaw, optional

Once I was making pulled pork and wanted to kick it up a bit. Pomegranate jelly and smoky chipotles were the perfect additions. —Tatiana Hendricks, Visalia, California

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
Deli coleslaw, optional

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 2 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. If desired, top with coleslaw.

Editor's Note

This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts

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

Originally published as Pomegranite Chipotle Pulled Pork in Taste of Home June/July 2010

Reviews

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Average Rating:

cliftonhanger

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

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

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

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

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.