Rosemary Pulled Pork Sliders with Horseradish Aioli

What you'll need:

  • 1 1/2-pound boneless pork loin roast, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 C water
  • 1 C fat-free, lower-sodium chicken broth
  • 1/2 C vertically sliced shallots (2 large)
  • 1 tablespoon chopped fresh rosemary
  • 4 garlic cloves, minced
  • 3/4 C canola mayonnaise
  • 2 teaspoons prepared horseradish
  • Whole wheat slider buns, split and toasted
  • 2 cups arugula
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 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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