Place the pork shoulder into the crockpot and season it generously with paprika, cumin, and cayenne pepper, ensuring all sides are coated. Add sliced onions and minced garlic around the meat for flavor.
Pour the apple cider vinegar over the meat, then cover the crockpot with its lid and set it to low. Let it cook for 8 hours, filling your kitchen with the aroma of smoky spices and melting pork fat.
Once cooking time is up, carefully remove the pork from the crockpot using two forks, and place it on a large cutting board. The meat should be incredibly tender and easy to shred.
Use two forks to shred the pork into bite-sized pieces, watching the juices and fat mingle as you work. Discard excess fat if desired for a less greasy finish.
Mix the shredded pork with the barbecue sauce until evenly coated. Taste and adjust with additional sauce if you prefer it extra saucy or flavorful.
Toast the slider buns lightly in a skillet or oven until golden brown for added texture and flavor.
Heap the smoky, saucy pulled pork onto the toasted buns, then serve immediately with your favorite sides. Enjoy the tender, flavorful bites that melt in your mouth!
