Rosemary Pork Sliders with Horseradish Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Assemble the sliders before dinner. Or, consider showcasing a slider assembly station for your family or friends to make their own. Ingredients:
1 (1 1/2-pound) boneless pork loin roast, trimmed |
1/2 teaspoon freshly ground black pepper |
cooking spray |
1 cup water |
1 cup fat-free, lower-sodium chicken broth |
1/2 cup vertically sliced shallots (2 large) |
1 tablespoon chopped fresh rosemary |
4 garlic cloves, minced |
3/4 cup canola mayonnaise |
2 teaspoons prepared horseradish |
24 (1.3-ounce) wheat slider buns, split and toasted |
2 cups arugula |
Directions:
1. Sprinkle pork with pepper. Heat a large skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 3-quart slow cooker coated with cooking spray. Add 1 cup water and next 4 ingredients (through garlic) to slow cooker. Cover and cook on LOW for 8 hours or until tender.
2. Remove pork from slow cooker; place in a bowl. Shred pork with 2 forks. Pour cooking liquid through a sieve into a bowl, reserving shallots and garlic. Add 3/4 cup strained cooking liquid, shallots, and garlic to pork; toss well. Discard remaining cooking liquid.
3. Combine mayonnaise and horseradish in a small bowl. Spoon about 2 tablespoons pork mixture on bottom half of each bun. Top evenly with arugula. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun top. Cover sliders with bun tops.
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