Ingredients
1
boneless pork loin roast (1 1/2 lb)
1/2
teaspoon freshly ground pepper
1
cup water
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2
cup sliced shallots (2 large)
1
tablespoon chopped fresh rosemary leaves
4
cloves garlic, finely chopped
3/4
cup canola mayonnaise
2
teaspoons prepared horseradish
24
whole wheat mini burger buns, split, toasted
2
cups arugula
Preparation
Spray 3 1/2-quart slow cooker with cooking spray. Heat 12-inch skillet over medium-high heat. Sprinkle pork with pepper; add to skillet. Cook 3 minutes on each side or until browned. Place pork in slow cooker. Add water, broth, shallots, rosemary and garlic.
Cover; cook on Low heat setting 8 hours.
Remove pork from slow cooker to large bowl. Shred pork, using 2 forks. Pour cooking liquid through strainer into separate bowl, reserving shallots and garlic. Add shallots, garlic and 3/4 cup strained cooking liquid to pork; toss well. Discard remaining cooking liquid.
In small bowl, mix mayonnaise and horseradish. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun bottom. Top with about 2 tablespoons pork mixture and the arugula. Cover with bun tops.
