Set your oven to 350°F (175°C) and lightly grease your baking dish with non-stick cooking spray. This step ensures that the sweet rolls do not stick to the bottom while they bake.

Keep the Hawaiian rolls connected in one large block and slice them horizontally through the center. Place the bottom half of the rolls into your prepared baking dish, cut side facing up.

In your large mixing bowl, combine the shredded pulled pork with the barbecue sauce. Stir until every strand of meat is fully coated in the thick, tangy, and savory sauce.

Spread half of the shredded cheese evenly over the bottom half of the rolls. This melted cheese layer prevents the bread from getting too soggy from the juicy barbecue pork.

Pile the barbecue-coated pulled pork onto the cheese layer and spread it out to the edges. Make sure the meat is distributed evenly so every slider gets a generous and tasty portion.

Place your pickled jalapeños or pickles over the pork layer for a fresh and tangy crunch. This adds a beautiful contrast to the sweet bread and the rich, smoky meat inside.

Sprinkle the remaining shredded cheese over the pork and pickles for extra gooey goodness. Cover the entire dish with the top half of the Hawaiian rolls, pressing down very gently.

In your small bowl, whisk the melted butter, brown sugar, mustard, garlic, and onion powder together. This savory glaze is what gives the sliders their professional, bakery-style finish and deep flavor.

Use your pastry brush to generously coat the tops of the rolls with the butter mixture. Sprinkle the poppy seeds over the butter for a classic look and a tiny bit of texture.

Cover with foil and bake for 10 minutes, then remove foil and bake 10 more minutes. Slice between the rolls with your knife and serve them hot while the cheese is still stretchy.