Ingredients
1 bottle (2 liters) root beer1-1/2 cups barbecue sauce1-1/2 teaspoons salt1 teaspoon minced fresh gingerroot1 bone-in pork shoulder roast (about 3 pounds) SLAW:1/2 cup mayonnaise or Miracle Whip2 tablespoons white vinegar1 tablespoon maple syrup1 package (14 ounces) coleslaw mixASSEMBLY:60 plain doughnut holes60 appetizer skewersAdditional barbecue sauce, optional
Preparation
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.
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.
Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through.
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.
