Chipotle Pomegranate Pulled Pork |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I was making pulled pork and wanted to kick it up a bit. Pomegranate jelly was the perfect addition to this tender entree. 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 |
Directions:
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.
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