Rub the pork shoulder with smoked paprika and a pinch of salt, then place it in a slow cooker or oven set to low heat. Cook for about 4 hours until the meat is tender and easily pulls apart with a fork, filling your kitchen with a smoky aroma.
Once cooked, transfer the pork to a large bowl and use two forks to pull the meat apart into shreds, allowing the juices to run and creating a sticky, juicy texture.
Mix the shredded pork with the smoky BBQ sauce until evenly coated, then set aside to absorb the flavors.
While the pork rests, thinly slice the onion and sauté in a tablespoon of butter over medium heat until golden and caramelized, about 15 minutes, filling your kitchen with a sweet, rich aroma.
Slice the pickles and prepare the slaw by shredding cabbage and tossing it with vinegar and a pinch of salt for a crisp, tangy contrast.
Toast the buns by melting butter in a skillet and lightly browning each side until golden and soft, which takes about 2 minutes per batch.
Layer the toasted buns with a generous scoop of pulled pork, followed by caramelized onions, crunchy pickles, and a handful of fresh slaw for added crunch and freshness.
Top with the other half of the bun, press gently, and serve immediately to enjoy the messy, flavorful experience.
