Ingredients
1 boneless pork shoulder butt roast (3 pounds)2 tablespoons steak seasoning1/2 cup water1 half-pint jar pomegranate jelly or 1 cup red currant jelly3 tablespoons minced chipotle peppers in adobo sauce10 kaiser rolls, splitDeli coleslaw, optional
Preparation
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.
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.
