• If you have leftover pulled pork in the fridge, you can skip slow cooking the pork and jump right to making the sliders.

To prepare the pulled pork:

• Place pork in slow cooker. ***Place the pork in 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 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.