First off, give your pork tenderloin a good rinse. Trim off any excess fat. Once that's done, slice your bell peppers and onion into bite-sized pieces. Mince the garlic cloves. Tidy up your workspace; a clean counter always makes cooking more enjoyable.

Now, let's whip up that sauce! In a medium bowl, combine the tomato ketchup, unsweetened applesauce, brown sugar, low-sodium soy sauce, barbecue sauce, lime juice, and Dijon mustard. Mix until everything is well incorporated. This sauce will bring the dish to life!

Place the trimmed pork tenderloin at the bottom of your slow cooker. Scatter the sliced bell peppers and onions over the pork. Add the minced garlic and pineapple tidbits. Don’t forget the spices! Sprinkle garlic granules, onion granules, kosher salt, smoked paprika, ground ginger, and chili flakes on top. Finally, pour the prepared sauce evenly over the ingredients. The fragrance will delight your senses at this stage!

Cover your slow cooker with its lid. Set it to cook on low for about 6 to 8 hours. If you’re short on time, you could go for the high setting for about 3 to 4 hours. Trust the slow process; this is what makes the pork tender and the flavors develop fully.

Once your pork is ready, remove it from the slow cooker. Shred it using two forks. The meat should fall apart with little effort. If needed, you can thicken the sauce by mixing cornstarch with water and stirring it into the slow cooker for a few minutes on high.

Now for the fun part! Assemble your sliders: take a soft King’s Hawaiian bun, pile it high with the shredded pork, sprinkle some cheese over it, and add a bit of lettuce and pickles on top. Serve it with steamed rice or cauliflower rice on the side.