Place the diced onions and garlic in an even layer in the slow cooker and pour the chicken stock over the top.
Combine the sugar, chili powder, cumin, cinnamon and salt and pepper in a small mixing bowl. Rub the sugar and spice mixture over the pork and place the meat on top of the onions and garlic.
Place the lid on top of the slow cooker and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Remove the pork from the slow cooker and place on a cutting board. Set a strainer over a medium sized bowl and pour the remaining contents of the onion mixture through the strainer and return the solids to the slow cooker.
Using 2 forks, shred the pork into bite-sized pieces. Return the shredded meat to the slow cooker and add the KING'S HAWAIIAN Original Sweet Pineapple BBQ Sauce. Mix the sauce and meat together.
Slice KING’S HAWAIIAN dinner rolls in half; separate top half from bottom half.
Spoon a portion of the BBQ pulled pork onto bottom half.
Slice cheese to create “teeth and fangs” & then place on top of the pulled pork.
Place top half of rolls on top off the pulled pork, creating a slider.
For eyes: insert 2 toothpicks into slider & place green olives into toothpicks.
For nose: insert one toothpick into slider, place halved olive onto toothpick.
For werewolf ears: cut the top inch of each pickle spear, insert into toothpick & place into slider.
For paws: with remaining rolls open side facing up, place spoonful of BBQ pulled pork on top.
Place a slice of bread & butter pickle onto center of pulled pork.
For claws: place four of the 2 inch cut green beans onto each roll.