Add pork shoulder to a crockpot with water, salt, and pepper and cook on medium for 6-8 hours, until tender and fall apart. Remove from the crockpot and shred with a fork.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
While the pork is cooking, bake your sweet potato “buns” by slicing 2 large sweet potatoes with a knife into thick rounds. Transfer to the baking sheet and bake for 30-40 minutes, until fork tender.
Prepare your condiments while the sweet potato rounds are baking.
To assemble, stack rounds with red onion, tomato, pickle, and ~1/4 cup shredded pork with another sweet potato round on top to form a slider. Secure with tooth picks. Repeat until you’re out of sweet potatoes and pork.
Divide lettuce between 4 meal prep containers and lay sliders on the lettuce. Serve with your favorite Whole30 approved condiments. Store sliders in the fridge for 4-5 days.