Pork Sliders With Horseradish Aioli

Makes 24

1 11/2-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, minced3/4 cup canola mayonnaise

2 teaspoons prepared horseradish

24 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 four ingredients 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 of 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 11/2 teaspoons mayonnaise mixture on cut side of each bun top. Cover sliders with bun tops.