Honey Mustard Pork Sliders with Brussels Sprout Slaw - Dump and Go Dinner

8 hrs 12 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place the pork in the slow cooker.
2. Combine apple juice, water, garlic, and salt #1, and pour on top of pork.
3. Cook pork in slow cooker for 8 hours on low or 4-5 hours on high.
4. Shred the meat then stir in the mustard and honey.
5. Shred the Brussels sprouts, apple, and carrot together in a food processor.
6. Combine the yogurt, vinegar, maple syrup, and salt #2. Then add grated veggies and toss to coat.
7. Scoop meat onto a slider roll and top with Brussels salad.

11 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Shred the Brussels sprouts, apple, and carrot together in a food processor.
2. Combine the yogurt, vinegar, maple syrup, and salt #1. Then add grated veggies and toss to coat.
3. Divide among quart bags.
4. Divide the pork among indicated number of gallon bags.
5. Combine apple juice, water, garlic and salt #2. Pour on top of pork.
6. Seal, label and freeze all bags.

8 hrs 5 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Cook pork in slow cooker for 8 hours on low or 4-5 hours on high.
3. Shred the meat, then stir in the mustard and honey.
4. Scoop meat onto a slider roll and top with Brussels salad.