In a small bowl, whisk together tart cherry juice, soy sauce, hoisin, garlic, mustard, sesame oil and Place pork shoulder in a large resealable plastic bag and add cherry soy marinade. Seal bag and refrigerate for 2 hours or up to overnight.
To prepare, place pork shoulder and all of the liquid marinade in the bottom of the slow cooker. Top with diced tomatoes, sliced onions and sprinkle with salt.
When pork is done cooking, remove from the slow cooker and place in a glass dish to cool slightly. Once pork is cool enough to handle, carefully shred the pork removing any excess fat. Place shredded lean pork back in to the slow cooker and use two forks to combine with the cooking juices, tomatoes and onions.
To serve, split open slider buns and top with a little pulled pork and about a 1/4 cup of the Asian Broccoli Slaw.