Save on Pinterest

Chipotle Pomegranate Pulled Pork

Total Time

Prep: 10 min. Cook: 8-1/2 hours


10 servings

Updated: May. 04, 2022
When I was making pulled pork and wanted to kick it up a bit, pomegranate jelly and smoky chipotles were the perfect addition. Yum! —Tatiana Hendricks, Visalia, California
Chipotle Pomegranate Pulled Pork Recipe photo by Taste of Home


  • 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


  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 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.

Nutrition Facts

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

Recommended Video