Place the pork shoulder in the slow cooker, season with salt and pepper, and cover. Cook on low for about 4 hours until the meat is fall-apart tender and easily shreds apart.
Once cooked, transfer the pork to a large bowl and let it rest for 10 minutes. Use two forks to shred the meat into juicy, uneven shreds, letting the excess juices drain as you pull.
Add a splash of BBQ sauce to the shredded pork and toss gently to coat, keeping some sauce aside for serving. This infuses the meat with smoky, tangy flavor.
While the pork rests, toast the slider buns lightly in a preheated oven or on a skillet until they are golden around the edges, and smell warm and toasty.
Prepare the slaw by mixing shredded cabbage with vinegar-based or mayo-based dressing in a bowl until evenly coated. Add a pinch of salt and pepper to taste.
Thinly slice the red onion and set aside. Arrange the pickles on a plate for easy assembly.
Assemble each slider by placing a generous handful of pulled pork on the bottom half of a toasted bun, then layer with crunchy slaw, slices of red onion, and a pickle. Top with a slice of cheese if desired, and add a small drizzle of BBQ sauce.
Cap each slider with the top bun, gently pressing down to help the layers stay together. Serve immediately or wrap tightly for later enjoyment.
