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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
- Cut roast in half.
- Place in a 5-qt. slow cooker; sprinkle with steak
- seasoning.
- Add water.
- Cover and cook on low for 7-9 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 10 servings | |
| Calories 167 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 62mg | 2% |
| Total Carbs 30.04g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.01g | 1% |
| Protein 5.64g | 9% |
