Place the pork shoulder in the slow cooker, season with salt and pepper if desired, then add sliced onion and minced garlic around it. Cover and cook on low for about 8 hours until the meat is fork-tender and easily shreds.
Once cooked, transfer the pork to a large bowl and let it rest for a few minutes. Use two forks to shred the meat into pull-apart strands, watching the strings stretch and snap as you lift a piece.
Pour the smoky barbecue sauce over the shredded pork, gently mixing it in to coat all the strands evenly. Taste and adjust with hot sauce or more sauce if desired.
While the pork is still warm and moist, lightly toast the slider buns until just golden on the edges. This helps them soak up some juices and adds a slight crunch.
Spread a generous scoop of the sauced pulled pork onto the bottom half of each bun, then top with crisp pickle slices and a dash of hot sauce if you like heat.
Place the top bun on each slider, gently pressing down to hold everything together. Serve immediately, allowing the juices to seep out slightly for a messy, flavorful bite.
