Chipotle Pomegranate Pulled Pork
Total TimePrep: 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.
Editor's NoteThis recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Nutrition Facts1 each: 616 calories, 28g fat (10g saturated fat), 117mg cholesterol, 839mg sodium, 51g carbohydrate (21g sugars, 1g fiber), 37g protein.
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!
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.
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!
Feb 29, 2012
We absolutely LOVE ! So easy to make on a budget. The sauce would be great on other meats as well.
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.
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