1 pork shoulder roast, 3 to 4 pounds
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water
1 1/2 cups prepared barbecue sauce
1 package coleslaw mix
1 1/2 cups coleslaw dressing
12 slider buns
Generously season pork shoulder with salt and pepper and place in a 6-quart slow cooker with the water.
Place lid on slow cooker and cook on low for 7 to 8 hours or on high for 4 hours.
Remove pork from slow cooker and drain any liquids that have accumulated.
Shred pork using two forks, discarding large pieces of fat. Place meat back into the slow cooker.
Pour prepared barbecue sauce over the meat and stir well to incorporate.
Place lid back on slow cooker and cook on low for another 30 minutes, until the pork and sauce are both heated through.
While barbecue sauce is warming, mix coleslaw mix with coleslaw dressing in a large bowl.
When pork is ready, pile onto slider buns and top with dressed coleslaw.