Slow Cooker Citrus Herb Pork Sliders with Pineapple Salsa Slaw

Whole30, Paleo, Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free

 

Prep Time: 30 Minutes

Cook Time: 6 Hours

Serving Size: 10 3-oz servings

 

INGREDIENTS

For the Pork

1 Small Sweet Onion, Thinly Sliced

2 ¾ – 3 lbs. Boneless Pork Shoulder Roast, Trimmed and Cut into 3-inch Chunks

2 Cloves Garlic, Minced

Salt and Black Pepper

1/2 cup Noble Made Citrus Herb Marinade & Cooking Sauce

 

For the Slaw

4 cups Cabbage, Thinly Sliced (May Substitute Bagged Coleslaw Mix)

1 1/2 cups Fresh Pineapple, Diced Small

1/2 Medium Red Bell Pepper, Diced Small

1 Small Jalapeño, Finely Diced (Remove Seeds and Membranes for Less Heat)

2 Green Onions, White and Green Parts, Thinly Sliced

1/2 cup Fresh Cilantro, Chopped

Juice of 2 Limes

2 tbsp. Avocado Oil (or Other Light Tasting Oil of Choice)

1/2 tsp. Salt

Pinch of Black Pepper

 

For the Sweet Potato ‘Buns’

1 Very Large Sweet Potato, Sliced into 1/4-inch Rounds  (White or Orange-fleshed Will Work)

 

INSTRUCTIONS 

For the Pork

  1. Place sliced onions in bottom of slow cooker. Place pork on top of onions. Sprinkle with garlic, salt and pepper. Pour Noble Made Citrus Herb Marinade & Cooking Sauce over all. Place lid on slow cooker and cook on LOW heat for 6 to 7 hours, or until pork is tender and shreds easily with two forks.
  2. Shred pork and keep warm until serving, or cool and store in the fridge until ready to use.

 

For the Slaw

  1. Combine cabbage, pineapple, bell pepper, jalapeño, green onions and cilantro in a bowl.
  2. Whisk together lime juice, avocado oil, salt and pepper. Pour over slaw and toss well to mix.

 

For the Sweet Potato “Buns”

  1. Line a baking sheet with parchment paper.
  2. Wash and dry sweet potatoes. Without peeling, slice into 1/4-inch-thick rounds.
  3. Bake at 375 F on baking sheet for 15 to 20 minutes, or until tender.

 

Assemble by scooping some pork onto one slice of the “bun,” then slaw, then cap with another slice.

 

This recipe was created by The Real Food Dietitians. See the full post here