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Rosemary Pork Sliders with Horseradish Aioli

  • 12servings
  • 421calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6
MineralsSelenium, Copper, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1 1/2-pound) boneless pork loin roast, trimmed

  2. 1/2 teaspoon freshly ground black pepper

  3. Cooking spray

  4. 1 cup water

  5. 1 cup fat-free, lower-sodium chicken broth

  6. 1/2 cup vertically sliced shallots (2 large)

  7. 1 tablespoon chopped fresh rosemary

  8. 4 garlic cloves, minced

  9. 3/4 cup canola mayonnaise

  10. 2 teaspoons prepared horseradish

  11. 24 (1 1/3-ounce) wheat slider buns, split and toasted

  12. 2 cups arugula

Instructions Jump to Ingredients ↑

  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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