Categories: Slow Cooker

Ingredients

• 1 bottle (2 liters) root beer
• 1 1/2 cups barbecue sauce
• 1 1/2 tsp salt
• 1 tsp minced fresh ginger
• 3 lbs. bone-in pork shoulder roast
• Slaw:
• 1/2 cup mayo
• 2 tbsp. white vinegar
• 1 tbsp. maple syrup
• 14 oz. pkg. coleslaw mix
• Assembly:
• 60 plain doughnut holes
• 60 appetizer skewers
• Additional barbecue sauce

Directions

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 slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat.

2. Cook, covered, on LOW until pork is tender, 8-10 hours. For slaw, in a large bowl mix the mayo, vinegar and syrup. Stir in the coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour.

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. 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. Serve with additional barbecue sauce.

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