Rosemary Pork Sliders with Horseradish Aioli

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

Preparation

1. 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. 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. 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.