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Rub pork shoulder with ½ cup barbecue sauce. Then place pork shoulder, pineapple chunks and juice, and water in pot.
Close the lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
The temperature will default to HIGH, which is the correct setting. Set time to 40 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 15 minutes before cooking begins).
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Use silicone-tipped tongs to remove onion from the pot, keeping pork in the pot. Keep slider in the AIR FRY/STOVETOP position. Select SEAR/SAUTE and set to 4. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.
Add remaining barbecue sauce to pot and use silicone-tipped tongs to shred the pork.
On the bottom half of each bun, layer pulled pork and slaw. Place the top half of each bun on the sliders and serve warm.