24 (1.3-ounce) wheat slider buns, split and toasted
2 cups arugula
How to Make It
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.
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.
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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This recipe was delicious. The pork had a really great flavor and pulled apart well. The horseradish sauce was my favorite. I used olive oil mayo and added a little extra horseradish for more kick. I tried it with the arugula, but liked it with baby spinach leaves better. This recipe is great for lunch or dinner and the leftovers did well in the fridge. I will definitely make this recipe again.