Pulled Pork Doughnut Hole Sliders

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.

* Per serving · 4 servings · Values may vary.