1. Season meat with garlic powder; place in slow cooker. Mix beer and half the barbecue sauce until blended; pour over meat. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
2. Meanwhile, mix vinegar, mustard and sugar until blended. Add to coleslaw blend; mix lightly. Refrigerate until ready to serve.
3. Transfer cooked meat to cutting board, reserving sauce in slow cooker. Pull meat into shreds with 2 forks. Discard all but 74 g sauce (or 24 g sauce for Trial Recipe) from slow cooker. Add shredded meat to reserved sauce in slow cooker along with the remaining barbecue sauce; mix lightly.
4. For each serving: Fill 1 slider bun with 85 g meat mixture and about 20 g coleslaw just before serving.
Note: The pulled pork mixture and coleslaw can both be prepared ahead of time. Refrigerate (in separate containers) up to 24 hours. Reheat the pork just before using to prepare the sandwiches as directed.