Trim fat from pork. If necessary, cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.)
In a medium bowl, combine coleslaw mix, vinegar, honey, salt, and pepper. Toss to combine. Cover and chill for 2 to 24 hours, stirring occasionally.
In a medium saucepan, heat reserved meat mixture, covered, over medium heat about 10 minutes or until heated through, stirring occasionally. If desired, add some of the reserved sauce to moisten meat. In a small saucepan, heat any remaining sauce over medium-low heat until heated through.
To serve, strain cabbage mixture, discarding liquid. Divide meat mixture on top of roll bottoms. Top with cabbage and roll tops. Pass reserved sauce and, if desired, bottled hot pepper sauce. Makes 4 servings.
There should be 3 cups reserved shredded pork mixed with 1 cup sauce and about 2 cups additional reserved sauce.