In slow-cooker, mix barbecue sauce, passata and chicken broth. Add pork, mix well to coat. Cover and cook on low until pork is fork-tender, about 6 hr on low.
Remove pork from sauce and place in a large bowl. (Reserve sauce to drizzle on top of sliders or use with another meat dish, if desired.) Using two forks, shred the pork, discarding any excess fat. Season with salt to taste.
To assemble, spoon about 1/4 cup (60 mL) pulled pork into each slider bun.
Serve with coleslaw on the side or as a topping on the sliders.