Heat a large saute pan over medium-high heat. Combine the smoked paprika, 1 teaspoon salt, and black pepper in a small bowl.

Rub evenly over the pork.

Add the olive oil to the saute pan and add the pork once the olive oil is heated. Cook for 10 minutes, turning to brown on all sides.

Add the pork to your slow cooker. Add the chicken stock, balsamic vinegar, molasses, soy sauce, and crushed red pepper to the saute pan. Bring to a boil, scraping the pan with a wooden spoon to loosen browned bits.

Add the peach preserves and stir with a whisk until combined.

Pour the mixture over the pork. Top with onions and garlic cloves.

Cover and cook on LOW for 6 1/2 hours or until pork is tender.

Remove pork from the pan and allow to cool slightly on a cutting board. Shred with two forks.

Remove the onions with a slotted spoon from the slow cooker and add to the pork.

Add a large zip-top plastic bag to a large glass measuring cup or bowl (~4 cups).

Pour the half of the cooking liquid from a slow cooker into the plastic bag and let stand for 10 minutes. This will allow the fat to rise to the top.

Seal the bag and carefully snip off 1 bottom corner of the bag.

Drain the drippings into a saute pan, stopping before the fat layer reaches the opening. Discard the fat. Repeat with remaining cooking liquid.

Stir bourbon into the drippings. Bring to a boil and cook the liquid for 10 minutes or until reduced to about 3 cups.

Combine 3 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk. Add the mixture to the sauce, stirring constantly until thickened. Stir in remaining teaspoon salt.