In a large vessel, combine the Molasses (3/4 cup), Dark Brown Sugar (3/4 cup), Salt (3/4 cup), and Water (8 cup). Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.
Submerge the Pork Shoulder (5 pound). Place a lid smaller than then opening of the vessel on top of the pork to weigh it down. Refrigerate for 8 to 12 hours.
Place the Cumin Seeds (1 teaspoon), Caraway Seeds (1 teaspoon) and Ground Coriander (1 teaspoon) in a spice or coffee grinder and grind until fine.
Transfer to a small bowl and add the Ground Cinnamon (1/2 teaspoon), Chili Powder (1 tablespoon), Onion Powder (1 tablespoon), and Smoked Paprika (1 tablespoon).
Reserving 1 cup of the brining fluid, remove the pork shoulder from the brine and pat dry. Evenly distribute and rub the spices all over the pork.
Heat 2 tablespoon of Canola Oil (to taste) in a large skillet over medium-high heat. Add the pork shoulder and cook for 3 – 5 minutes per side or until slightly charred. Add 2 tablespoon of oil each time you rotate.
Place the reserved brine in the bottom of a 5 – 6 quart slow cooker and add pork shoulder. Cover and cook on low for 10 hours. Do not open the lid until done.
Remove the pork shoulder and let rest for 1 hour. Then pull apart with two forks.
Use Unsalted Butter (to taste) to butter the inside of each slider bun and cook on a skillet over medium heat until golden brown. Assemble the Slider Buns (32). I highly recommend adding coleslaw!