Pulled Pork Doughnut Hole Sliders

12 ingredients
5 steps

Ingredients

  • 1 bottle (2 liters) root beer
  • 1-1/2 cups barbecue sauce
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced fresh gingerroot
  • 1 bone-in pork shoulder roast (about 3 pounds)
  • 1/2 cup mayonnaise or Miracle Whip
  • 2 tablespoons white vinegar
  • 1 tablespoon maple syrup
  • 1 package (14 ounces) coleslaw mix
  • 60 plain doughnut holes
  • 60 appetizer skewers
  • Additional barbecue sauce, optional

Directions

  1. 1
    In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat.
  2. 2
    Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour.
  3. 3
    Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with two forks. Return juices and pork to slow cooker; heat through.
  4. 4
    To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.
  5. 5
    Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently.

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