Place the pork shoulder in a slow cooker or oven-safe dish, seasoning as desired, and cook on low for about 8 hours until the meat is fall-apart tender and smoky aroma fills the kitchen.
Once cooked, carefully transfer the hot pork to a large cutting board or bowl and use forks or tongs to shred the meat into loose, juicy strands, feeling the resistance and releasing savory aromas.
Fold in the smoky BBQ sauce into the shredded pork, mixing thoroughly so every strand is coated with rich, tangy flavor.
Slice the buns in half and lightly toast them on a baking sheet until just golden and soft, being careful not to over-brown.
While the buns are toasting, thinly slice the onion and, if desired, caramelize in a hot skillet until sweet, golden, and fragrant, about 10 minutes.
Assemble each slider by spooning a generous amount of pulled pork onto the bottom bun, then topping with pickles, caramelized onions, and a slice of cheese if using.
Cap the sliders with the top bun, pressing down gently to let the juices and flavors meld, and serve immediately while the pork is juicy and the buns are soft.
