For the pork:
• 4-5 pounds 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 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:
• Pulled pork
• ⅔ cup barbecue sauce
• ½ cup pineapple, drained
• 8 Sesame Seed Hamburger Turano Bleacher Buns™ (1 package)
• 16 slices pepper jack cheese

To prepare the pulled pork (If you have leftover pulled pork in the fridge, you can skip slow cooking the pork and jump right to making the sliders):
① 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.
② 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.
③ Preheat the oven to 350º Fahrenheit.
④ In a small bowl, mix together the melted butter, sesame seeds, garlic, brown sugar, soy sauce, and ginger. Whisk well.
⑤ In a medium bowl, combine the pulled pork and barbecue sauce. Mix well.
⑥ Separate the tops from the bottoms of the buns. Place the bottom of the buns into the baking pan. Brush a few tablespoons of the butter mixture onto the bottom of the rolls.
⑦ Layer the cheese and pulled pork over the buns. Sprinkle the pineapple tidbits over the pork. Top with barbecue sauce and more 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.
⑧ 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.
Remove from the oven, allow to slightly cool and enjoy!