Preheat your oven to 350°F. While it heats, combine the melted butter, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, and smoked paprika in a small bowl. Microwave this mixture for about 1 minute, stirring halfway through, until the brown sugar dissolves completely and the glaze is smooth and well combined. Set aside to cool slightly.

Slice all 12 slider rolls in half horizontally. Arrange the bottom halves of the rolls in a greased 9x13 inch baking dish, fitting them snugly side by side. Divide the pulled pork evenly among the roll bottoms, then top each portion with the well-drained pineapple tidbits. Drizzle the BBQ sauce generously over the pork and pineapple, then place one slice of provolone cheese on top of each sandwich base. I like to tear the cheese slightly so it covers the filling better and melts more evenly during baking.

Place the top halves of the rolls over each sandwich, pressing down gently. Using a pastry brush or the back of a spoon, brush the glaze from Step 1 evenly over the tops of all the rolls, making sure to coat them thoroughly for maximum flavor and browning. Sprinkle the poppy seeds over the glazed rolls, distributing them evenly across the entire pan.

Bake the sandwiches in the preheated 350°F oven for 25 minutes, until the rolls are golden brown and the cheese has melted through to the bottom. The rolls should be slightly crispy on top while remaining soft inside. Remove from the oven and let cool for 2-3 minutes before serving, as the filling will be very hot. I recommend serving these with extra BBQ sauce on the side for dipping—guests always appreciate the option to add more sauce.