Cooler weather has meant our slow cooker has gotten quite the workout lately. I’m still amazed how a little bit of prep and a few hours on the counter can yield incredible meals. Today I’m sharing how to make the most tender pork sandwiches with homemade romesco sauce and melted manchego cheese.
Pork tenderloin is one of our favorite cuts of meat. It’s incredibly affordable, just as lean as chicken, and packed with flavor. I usually like to sear it on the grill or stovetop for thick slices of perfectly medium pork, but last week I threw it in the slow cooker and let the tenderloin go low and slow for 6 hours. The result was tender shredded pork ideal for sandwiches.
I’m serving my pork on La Break Take & Bake French Dinner Rolls. As much as I love baking my own bread, I don’t always have the time. La Brea uses high quality ingredients in all of their artisan breads and have consequently become a favorite to have in our home.
The pulled pork sandwiches get topped with a simple romesco sauce made from a jarred bell pepper, tomato sauce, and almonds. The Spanish sauce goes perfectly with the pork and manchego cheese that gets melted over the top. If you can’t find manchego, monterey jack would be perfect substitute. These miniature sandwiches are easy to make would be a great entree for game day and parties.
La Brea and Walmart make it easy to create delicious sandwiches for parties this holiday season. You can find these rolls as well as Take & Bake Demi Baguettes in the freezer aisle at select Walmart locations. And the best part? Use this link to get a dollar off your purchase of Take & Bake French Dinner Rolls and Demi Baguettes. Find out where to buy rolls and get cooking!
Slow Cooker Pork Tenderloin Sliders with Romesco and Manchego
Makes 6
For the Pork
- 1 2-2 ½ Lb Pork Tenderloin
- 1 Medium Onion, sliced
- 2 Cups Chicken Stock
- ¼ Cup Brown Sugar
- ¼ Cup Soy Sauce
- 3-4 Bay Leaves
For the Romesco
- 1 Jarred Roasted Red Pepper (About a half a cup if you’re using pre-sliced red peppers)
- ¼ Cup Tomato Sauce
- ¼ Cup Slivered Almonds
- 2 Tbsp Olive Oil
- 1 Tbsp White Balsamic or White Wine Vinegar
- Pinch of Salt
- Pinch of Chili Flakes
For the Sliders
- 6 Slices Manchego Cheese
- 6 La Brea Take and Break French Dinner Roles
Place the sliced onions in the bottom of your slow cooker. Lay the tenderloin on top, slicing it in half if necessary to fit in a single layer. In a bowl combine the stock, brown sugar, and soy sauce then pour over the pork. Add the bay leaves and cover the crockpot. Cook on low for 6-8 hours. Remove the tenderloin and allow to cool for 5 minutes on a cutting board covering it with tinfoil. Use forks to shred the pork until the desired texture is reached.
Make the romesco sauce by combining all the ingredients in a blender or food processor and blend until well combined.
Bake the La Brea rolls according to the package directions then turn the broiler on. Slice each roll in half then top the bottom half of each roll with a pile of the shredded pork. Add a slice of manchego on top of each roll and place under the broiler until the cheese has melted. Spoon the romesco over the cheese then place the top of the roll to cover the sandwich. Serve warm and enjoy!
