In a bowl, whisk together olive oil, spices, and salt. In a large resealable bag, marinate pork tenderloin in the olive oil mixture. Marinate for 2 to 24 hours.

Place pork tenderloin and marinade in the slow cooker. Top with broth. Cover and cook on low for 6 hours.

While pork is cooking prepare the slaw. In a large glass bowl, place vinegar and heat in the microwave for 2 minutes (you can heat in a small saucepan on the stove if preferred). Add honey to vinegar and stir until fully dissolved.

Thinly slice each stalk of rhubarb, then cut into 1¹⁄₂ to 2-inch pieces. Add julienned rhubarb to the glass bowl. Add remaining ingredients and mix well. Cover and chill for at least 2 hours before serving.

Remove pork from slow cooker and place on a cutting board. Let sit for 15 minutes to cool slightly. Use tongs or two forks to shred the pork. Mix with your favorite barbecue sauce. Top shredded pork with the slaw.