POM Pomegranate Pulled Pork with Chipolte-Pomegranate Barbecue Sauce

Ingredients

For the pulled pork:
3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)
3/4 cup POM pomegranate arils
1/4 cup chili sauce
1/4 cup balsamic vinegar
1/4 cup pomegranate molasses
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons ground ginger
1 1/2 teaspoons Mexican hot chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoon ground chipotle
1 teaspoon freshly ground black pepper
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
juice and zest of one lemon
2 onions, chopped
4 cloves garlic

For the spice rub:
2 teaspoons ground ginger
2 teaspoons chipolte
2 teaspoons black pepper
2 teaspoons smoked paprika

For the barbecue sauce:
1 shallot
1 clove garlic
2 chipotle chiles in adobo
1/2 cup POM pomegranate juice
1/4 cup balsamic vinegar
1/4 cup POM pomegranate arils
2 tablespoons pomegranate molasses
1 tablespoon dark brown sugar
2 teaspoons mesquite liquid smoke
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation

For the pulled pork: Mix the spice rub ingredients together. Rub them on the pork. Sear the pork on each side in a hot, nonstick skillet. Place roast in slow cooker. Add all remaining ingredients to a 4 quart slow cooker. Cook on high in the slow cooker 6 hours or 8 on low. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on hamburger rolls and top with Chipolte-Pomegranate Barbecue Sauce. Note: If a slow cooker is not available, place the pork in a dutch oven and bake, covered for 4 1/2 hours at 375. For the barbecue sauce: Place all ingredients EXCEPT the arils into a blender. Pluse until smooth. Pour into a small pan and simmer until slightly reduced, about 15 minutes. Stir in the arils.