I found this at diets in review. Poster had just spent a weekend getaway in Portland, Oregon and was inspired to create this after going to Portland Farmers's Market and taking a pole dancing class. Got a bang out of that! She claims that it has a lower calorie level. Could prep meat day before and assemble rest day of serving.
1Put bay leaves into crockpot. Combine rest of spices and thoroughly rub on pork tenderloin. Place in crock pot with chopped apples and a few pieces of ginger root (later need 1 to 2 teaspoons of ginger for vegetable topping) and pour in broth. Set to high and cook 3-4 hours.
2Prepare the vegetable topping by chopping carrot and cucumber julienne style (like long, thin matchsticks). Zest or grate the remaining ginger root; you’ll want about 1-2 teaspoons. Roughly chop cilantro and mince serrano pepper (remove the seeds before chopping to remove heat but keep the flavor). This can be done a few hours in advance and sealed in an air-tight container or baggy and refrigerated.
3Just before serving, prepare the apple cider reduction. Over high heat pour cider into pot on stove top. Stir frequently. When cider has mostly reduced, after 8-10 minutes, reduce heat slightly and add honey. Stir until a thick syrup has formed (keep warm until ready to use).
4Remove pork from the crock pot. It should be tender and juicy. Shred the meat by hand or using two forks.
5Spread each slider bun with apple cider reduction. Evenly divide meat and vegetables across buns.