FOR THE PORK:

4-5 pounds of pork butt or shoulder

1/2 tablespoon salt

1/2 tablespoon black pepper

1/2 tablespoon garlic powder

1 tablespoon paprika

1/2 tablespoon onion powder

1/4 teaspoon cayenne pepper

2 tablespoons packed brown sugar

12 ounces of pineapple juice

FOR THE BUTTER SAUCE:

1/2 cup salted butter melted

1 tablespoon sesame seeds

1 teaspoon minced garlic

1 teaspoon brown sugar

1 teaspoon soy sauce

¼ teaspoon ginger

FOR THE SANDWICHES:

3 cups pulled pork

⅔ cup barbecue sauce

½ cup pineapple tidbits drained

12 Hawaiian dinner rolls

4 slices pepper jack cheese

OPTIONAL TOPPINGS:

shredded cabbage or coleslaw mix

french fried onions or red onion

I

TO PREPARE THE PULLED PORK:

Place pork in the slow cooker. *Place the pork on the fatty side up to let the fat flavor drip into the meat.*

Cover pork with all dry ingredients.

Pour the pineapple juice around the pork.

Cover the slow cooker and cook on low for 8-10 hours or until the pork is shreddable.

Shred the pork and then make the sliders.

MAKE THE SLIDERS:

Preheat the oven to 350º Fahrenheit.

Line a baking sheet with foil or parchment paper.

In a small bowl, mix together the melted butter, seeds, garlic, brown sugar, soy sauce, and ginger. Whisk well.

In a medium bowl, combine the pulled pork and barbecue sauce. Mix well. You can skip this step if it already has bbq sauce on it.

Use a large serrated knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the prepared baking pan.

Brush a few tablespoons of the butter mixture onto the bottom of the rolls.

Layer the pulled pork over the rolls.

Sprinkle the pineapple tidbits over the pork.

Top with sliced pepper jack cheese

Place the tops of the rolls onto the sandwiches.

Brush the remaining butter mixture evenly over the rolls.

Cover the rolls loosely with foil.

Bake in the preheated oven until the rolls are lightly browned and the cheese has melted about 20 minutes. Then uncover and bake for another 3-5 minutes to brown.

Slice into individual slider sandwiches through the pork and cheese layers to serve.

Top with coleslaw, cabbage, or French fried onions, if desired