Pulled Pork Doughnut Hole Sliders

• 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

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. 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. 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. If desired, serve with additional barbecue sauce.
5. Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently.

root, barbecue sauce, salt, fresh gingerroot, mayonnaise, white vinegar, maple syrup, doughnut, appetizer, barbecue sauce

Taken from www.tasteofhome.com/recipes/pulled-pork-doughnut-hole-sliders/ (may not work)