Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish so the sliders do not stick.

Without separating the rolls individually, slice the entire slab of Hawaiian rolls horizontally using a serrated knife. Place the bottom half into the baking dish.

In a small saucepan combine the pulled pork and barbecue sauce. Warm it gently over medium heat for about 3–4 minutes until heated through.

Spread the warm pulled pork evenly over the bottom half of the rolls. Make sure each section has plenty of meat so every slider is flavorful.

Layer the cheddar and mozzarella slices evenly over the pulled pork. The two cheeses melt together and create a creamy, slightly stretchy texture.

Place the top half of the Hawaiian rolls over the cheese layer, aligning them with the bottom half so they form a full sheet of sliders.

In a small bowl mix together the melted butter, garlic powder, onion powder, Dijon mustard, and poppy seeds.

Using a pastry brush, spread the butter mixture generously over the tops of the rolls. This adds flavor and helps the bread bake to a golden finish.

Cover the baking dish loosely with foil and bake for 15 minutes. Then remove the foil and bake another 5 minutes so the tops become lightly crisp and golden.

Remove the dish from the oven and allow the sliders to cool for a few minutes. Slice along the roll lines and serve warm.