PULLED PORK DOUGHNUT HOLE SLIDERS

Pulled Pork Doughnut Hole Sliders image

This slider recipe was created by accident when we had a surplus of root beer from a party. Now we can't have barbecue any other way! -Eden Dranger, Los Angeles, California

Provided by Taste of Home

Time 8h55m

Yield 5 dozen.

Number Of Ingredients 14

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)
SLAW:
1/2 cup mayonnaise or Miracle Whip
2 tablespoons white vinegar
1 tablespoon maple syrup
1 package (14 ounces) coleslaw mix
ASSEMBLY:
60 plain doughnut holes
60 appetizer skewers
Additional barbecue sauce, optional

Steps:

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.Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently.

Nutrition Facts : Calories 138 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 5g protein.