Make Coleslaw Salad: 1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined. 2. Add in the coleslaw mix green cabbage and carrots and stir well to combine. Make Pork Tenderloin: 3. Place pork tenderloin and water into slow cooker and sprinkle with garlic salt and pepper if desired. Place the lid on top and set heat to low for about 8 hours or until internal temp is 145\u00b0F (medium rare) and 160\u00b0F (medium). Drain liquid from slow cooker then shred meat using two forks. Toss with barbecue sauce. Make Sliders: 4. Remove cranberry sauce from container. 5. Butter top of bun and lightly toast, if desired. To assemble, place shredded pork on top of the bottom bun. Top with a good spoon worth of cranberry sauce then coleslaw and top with the bun.