Place the pork shoulder in a slow cooker or oven set to low, and cook for about 4 hours until the meat is fall-apart tender and easily pulls apart with a fork.
Once cooked, transfer the pork to a large plate or cutting board and let it rest for a few minutes. Then, use two forks or a meat shredder to pull the pork into thin, juicy strips, revealing the smoky, moist fibers.
Stir the shredded pork with your favorite BBQ sauce, mixing well to coat all the strands evenly. This keeps the meat moist and flavorful.
While the pork cools slightly, toast the buns lightly in a skillet or toaster until golden brown and crispy on the edges, then set aside.
Prepare the slaw by tossing shredded cabbage and carrots with vinegar, adding a pinch of salt and pepper for brightness. Mix until combined and set aside to marinate briefly.
Slice the onions thinly, and if desired, caramelize them in a skillet over medium heat until golden and sweet, about 10 minutes. Alternatively, use raw onions for a sharper bite.
Assemble each slider by spreading a small spoonful of sauce on the toasted bun base, then piling on a generous handful of pulled pork. Top with sliced pickles, onions, and a handful of slaw, then cover with the top bun.
Repeat the assembly process for all buns, arranging the sliders on a platter. Serve immediately to enjoy the crispy buns and tender, flavorful pork.
