The Olive Bin

Chipotle Pomegranate Pulled Pork

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 tender. In a small saucepan, combine jelly, oil, 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 C meat onto each roll.
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Ingredients

Number Of Servings: 10

1 boneless pork shoulder butt roast (3 lbs)
2 T steak seasoning
1/2 C water
1 C pomegranate or red currant jelly
3 T minced chipotle peppers in adobo sauce
1 T of The Olive Bin's Smoked Chaabani Pepper Olive Oil (Fused)
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 tender. 
  2. In a small saucepan, combine jelly, oil, 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.
  3. Cover and cook on low for 30 minutes or until heated through. Spoon about 2/3 C meat onto each roll. 

Additional Info

Recipe adapted from Taste of Home.

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