Combine the pork shoulder pieces, onion, pineapple juice, water, cayenne, salt, pepper, paprika, garlic powder and brown sugar in a pressure cooker or the bowl of a slow cooker. Stir to combine. If you are using a pressure cooker, cook the pork for 80 minutes. If you are using a slow cooker, cook for 4 to 6 hours on high, until the meat is falling apart.

In a large bowl, combine all of the ingredients for the mango slaw, stirring to ensure everything is coated evenly. Set aside in the refrigerator until ready to serve.

When the meat is done, remove the chunks to a cutting board and shred using two forks. If you choose to use a citrus barbecue sauce, add the meat to a bowl and stir in the sauce before assembling.

To assemble the sliders, top the bottom halves of the rolls with a 2 to 3 heaping tablespoons on the pulled pork. Top with about 1 tablespoon of the mango coleslaw and top each with the other half of the bun. Serve immediately.