Preparation

1. Heat a large skillet over medium-high heat. Combine paprika, smoky bbq mix, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray and add pork to pan. Cook 10 minutes, searing pork on all sides.
2. Place pork in slow cooker.
3. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Stirring mixture with a whisk, add peach preserves.
4. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
5. Remove pork from pan, reserving liquid. Shred pork with 2 forks. Remove onion from slow cooker with a slotted spoon and add to shredded pork
6. Place a large ziplock plastic bag inside a large glass measuring cup or mixing bowl. Pour cooking liquid into bag from slow cooker. Let sit 10 minutes so the fat will rise to the top.
7. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
8. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced.
9. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add the cornstarch mixture to sauce, stirring constantly until thickened.
10. Stir in remaining 3/4 teaspoon salt.
11. Drizzle sauce over pork and toss gently to coat.
12. Lemon Dill Coleslaw Directions:
13. Thinly slice green and red cabbage. Dice the yellow bell pepper and set aside in a large bowl.
14. Mix Mayonaise, Lemon Dill Mustard, vinegar and sugar in a bowl.
15. Pour dressing into bowl containing cabbage and stir to coat the vegetables.
16. Season with salt and pepper to taste.