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Oxmoor House Photo by: Oxmoor House

Rosemary Pork Sliders with Horseradish Aioli

Assemble the sliders before dinner. Or, consider showcasing a slider assembly station for your family or friends to make their own.

Oxmoor House SEPTEMBER 2012

  • Yield: 12 servings (serving size: 2 sliders)


  • 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


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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Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 0.0%
  • Fat: 20.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 3.4g
  • Protein: 26.1g
  • Carbohydrate: 35.8g
  • Fiber: 2.2g
  • Cholesterol: 50mg
  • Iron: 2.9mg
  • Sodium: 479mg
  • Calcium: 105mg

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Rosemary Pork Sliders with Horseradish Aioli Recipe