Oxmoor House
12 servings (serving size: 2 sliders)

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

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

falljunelaker's Review

December 29, 2014
We followed the recipe & found this to be a bit bland, although we admittedly like foods that are spicy or otherwise have strong flavors. It was still a great base recipe.

kathy121688's Review

February 27, 2014
We loved this recipe! Made it again for my grown kids, and they loved it too! Keep making it over and over by request.

jennifay's Review

February 25, 2014
easy and delicious. we didn't get much drippings, so we just shredded the pork and put it back in the slowcooker w/o draining. will definitely make it again.

EvilxBunneh's Review

December 09, 2013
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.

skygodess's Review

March 03, 2013
The recipe is a keeper! The horseradish aioli is good with the pork. I used light mayonaise and it tasted fine. It was nice to have something different. My 8-year old daughter loved it.

orchare's Review

July 23, 2014
My hubs hates all things mayo/aioli...any thoughts or suggestions on what would be a good substitute?