Step 1

In a small saucepan on medium-high heat, reduce the bourbon to 1/2 cup. Set aside.

Step 2

Heat up the olive oil in a Dutch oven or large saucepan. Over medium-low heat, sweat the onions and garlic for several minutes until translucent. Add the red wine vinegar and stir, allowing the liquid to reduce until it's almost gone.

Step 3

Add the pureed tomatoes, chipotle peppers, ketchup, Worcestershire sauce, dijon mustard, honey, molasses, Sriracha and brown sugar. Simmer, stirring occasionally, for 35 minutes.

Step 4

Puree the sauce in a blender. Return to the Dutch oven and add the reduced bourbon. Stir and cook on medium-high heat for another 5 minutes until the sauce has reduced slightly.

Step 5

Place the pork in a slow cooker along with 1 cup of the sauce. Cook on the low setting for 8 hours or on high for 4-5 hours. Use two forks to shred the pork.

Step 6

Toss with more of the sauce (the slow cooker sauce will have lost much of its flavor) and serve over warmed slider buns.