1. Remove pork from the packaging and rinse with cool water. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see note below on removal.
2. Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour beer (or pineapple juice) over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 7-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200 °F.
3. Shred the pork using two forks. You can remove the whole roast from the slow cooker and shred on a platter, or discard the juices and shred right in the slow cooker. This is helpful if you need to keep the pulled pork warm for a few hours.
4. Transfer pulled pork to a large bowl (or keep in the slow cooker) and add 1 cup of BBQ sauce. Add more to taste if needed.
5. Top each slider bun with pulled pork, 1-2 spoonfuls of coleslaw, and 1-2 dill pickles. Serve pierced with a decorative toothpick.

Simple Coleslaw

1. Combine all ingredients in a bowl. Mix until fully incorporated. It can be made a few hours in advance from serving sliders (keep refrigerated).