Rosemary Pork Sliders with Horseradish Aioli

Ingredients

• 2 cups arugula 
• 0.5 teaspoon pepper black freshly ground
• 1.5 pound pork loin boneless trimmed
• 1 tablespoon rosemary leaves fresh chopped
• 4  garlic clove minced
• 2 teaspoons horseradish prepared
• 1 cup beef broth fat-free
• 0.8 cup mayonnaise 
• 0.5 cup shallots vertically sliced (2 large)
• 1.3 ounce slider buns split toasted
• 1 cup water 

Equipment

• bowl
• frying pan
• sieve
• slow cooker

Directions

1. Sprinkle pork with pepper.
2. Heat a large skillet over medium-high heat.
3. Add pork; cook 3 minutes on each side or until browned.
4. Transfer pork to a 3-quart slow cooker coated with cooking spray.
5. Add 1 cup water and next 4 ingredients (through garlic) to slow cooker. Cover and cook on LOW for 8 hours or until tender.
6. Remove pork from slow cooker; place in a bowl. Shred pork with 2 forks.
7. Pour cooking liquid through a sieve into a bowl, reserving shallots and garlic.
8. Add 3/4 cup strained cooking liquid, shallots, and garlic to pork; toss well. Discard remaining cooking liquid.
9. Combine mayonnaise and horseradish in a small bowl. Spoon about 2 tablespoons pork mixture on bottom half of each bun. Top evenly with arugula.
10. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun top. Cover sliders with bun tops.