Chipotle Pomegranate Pulled Pork

(Courtesy of Taste of Home)

Ingredients:
1 boneless pork shoulder butt roast (3 lbs.)
2 Tbsp. steak seasoning
1/2 c. water
1 half-pint jar Pomegranate jelly or 1 c. red currant jelly
3 Tbsp. minced chipotle peppers in adobo sauce
10 kaiser rolls, split

Directions:
Cut roast in half.  Place in a 5 quart 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 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 c. meat onto each roll.

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