Prepare the pork shoulder: Rinse and dry the pork shoulder. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
Cook pork in smoker for 6-8 hours until tender. Alternatively, you can cook in the oven if you do not have a smoker: Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of 2 of 2 the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 6-8 hours.
In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork.
Prepare slaw by combining pineapple and slaw mix. Add mayonnaise and season with salt and pepper. Mix well.
Separate the King’s Hawaiian Slider Buns and brush the insides with garlic butter. Top and bottom pieces. Toast the buns on a griddle until golden brown on both sides.
Evenly place a few slices of pickle on the bottom buns and place ¼ cup of pulled pork on each bottom bun. Drizzle each with BBQ sauce then top each with slice of cheese. Place under broiler for 40 seconds until melted.
Top with pineapple slaw, crispy onions and top half of bun.
Serve & enjoy!