Trim excess fat from the pork shoulder and rub it evenly with smoked paprika, cumin, salt, and black pepper. Place it into a slow cooker or Dutch oven with a splash of water or broth, cover, and cook on low for 6-8 hours until the meat is tender and easily pulls apart.
Once cooked, transfer the pork to a large bowl and let it cool slightly. Use two forks to shred the meat into sticky, juicy strands, tearing it apart with a satisfying sound and feeling the tender texture.
While the pork cools, slice the onion thinly and sauté it in a skillet with oil over medium heat until golden and caramelized, about 10-15 minutes, stirring occasionally. The onions should be sweet, fragrant, and soft.
Mix the shredded pork with the barbecue sauce, ensuring every strand is coated with smoky tang. If desired, stir in the caramelized onions for added sweetness and depth of flavor.
Slice the pickles into thin rounds and set aside for assembly. Toast the slider buns lightly in a skillet over medium heat until they develop a gentle golden color and a slight crunch, about 1-2 minutes per side.
Assemble the sliders by placing a generous scoop of the smoky pulled pork on the bottom half of each toasted bun, then top with pickles. Cover with the top bun and press down gently.
Serve the sliders warm, with the juicy pork, crunchy pickles, and soft buns creating a satisfying bite. Enjoy the rich, smoky flavors and tender texture in every mouthful.
