Chipotle Pomegranate Pulled Pork

• 1 boneless pork shoulder butt roast (3 pounds)
• 2 tablespoons steak seasoning
• 1/2 cup water
• 1 half-pint jar
• 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.

pork shoulder butt roast, steak seasoning, water, red currant, peppers, kaiser rolls, deli

Taken from www.tasteofhome.com/recipes/chipotle-pomegranate-pulled-pork/ (may not work)