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Place the sliced onion in the bottom of a 6- or 8-quart slow cooker.
Remove netting from the pork shoulder roast, if there is one. Place the pork roast on top of the onions.
Sprinkle the garlic over the pork and pour the BBQ sauce over the pork. Pour the vinegar around the pork so it mixes with the onions in the bottom.
Place the lid on the slow cooker and cook on LOW for 8-10 hours.
Using two forks or meat shredders, shred the pork directly in the slow cooker, mixing it with the juices. Taste and season with salt and pepper as desired. If serving right away, replace the lid and set to the Warm setting for up to 2 hours before serving.
While the pork is cooking, prepare the slaw: In a medium bowl, combine the coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper, if using. Mix well and refrigerate until ready to serve.
To assemble: to each serving bowl, add ½ to ¾ cup rice, ⅓ to ½ cup slaw, and ½ to ¾ cup of the shredded pork. Drizzle with additional BBQ sauce. Garnish with pickles and sliced green onions.
Store leftover shredded pork, rice, and slaw in separate airtight containers in the refrigerator for 2 days (slaw) or up to 4 days (pork and rice).