Prep the pork: If starting with raw pork shoulder, cut it into 3-inch chunks for quicker cooking. Pat dry.

Mix the rub: Combine 2 tablespoons brown sugar, 2 teaspoons smoked paprika, 1 teaspoon each garlic and onion powder, 1 teaspoon chili powder, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Coat the pork evenly.

Pre-cook the pork (stovetop or pressure cooker): For tender shreds, sear pork chunks in a pot, add 1/2 cup water and 2 tablespoons apple cider vinegar, then simmer covered until fork-tender (about 2–2.5 hours). Or pressure cook on high for 45–60 minutes with a natural release. Shred with two forks.

If using pre-cooked pork: Skip to the saucing step. Just ensure the pork is plain or lightly seasoned so it pairs well with your BBQ sauce.

Sauce the pork: Toss the shredded pork with 1/2 to 3/4 cup BBQ sauce and 1 tablespoon apple cider vinegar. Taste and adjust salt, sweetness, or heat.

Air fry for caramelized edges: Preheat air fryer to 375°F (190°C). Lightly spray the basket. Spread sauced pork in a loose, even layer. Air fry 6–8 minutes, stirring halfway, until hot with crispy bits. Add a splash more sauce if desired.

Make the slaw: In a bowl, whisk 1/3 cup mayo, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1 teaspoon honey, a pinch of salt, and pepper. Toss with 3 cups coleslaw mix. Chill while pork finishes.

Toast the buns: Split slider buns and brush cut sides with melted butter. Air fry cut-side up at 350°F (175°C) for 2–3 minutes until lightly golden.

Assemble: Pile pork onto the bottom buns. Add a small spoonful of BBQ sauce, top with slaw, pickles, or onions. Cap with the top bun.

Serve: Enjoy right away while warm and crisp. Add extra sauce on the side for dipping.