Pork and pineapple sliders
½ small, finely chopped
1 clove(s), crushed
canned diced tomatoes
roasted lean pork fillet
150 g, shredded
multigrain bread roll
120 g, (buy 4 x 45g rolls, bread removed from centre)
canned pineapple in natural juice, drained
2 slice(s), chopped
- Heat the oil in a medium saucepan over medium-low heat and cook the onion, stirring, for 4 minutes or until softened. Add the garlic and paprika and cook, stirring, for 30 seconds. Stir in tomato, maple syrup, Worcestershire sauce and vinegar. Bring to a simmer and cook for 5 minutes. Stir in pork and cook for a further 5 minutes to heat through. Season with salt and pepper.
- Cut rolls in half horizontally and pull out the bread in the centre, leaving a 7mm border. Pile pork mixture onto bases and top with pineapple and watercress. Replace lids and serve.