Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Smoked paprika comes from a centuries-old tradition in which chili peppers are slowly dried over low heat from Spanish oak and then ground into powder. In a slow cooker, this earthy, flavorful seasoning adds an outdoor-smoked barbecue flavor.
Preheat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt and black pepper; grate pork evenly. Brush the mold with cooking spray. Add the pork to the skillet; cook for 10 minutes, until lightly browned on all sides. Put the pork in a 6-liter electric slow cooker.Add the broth and the following 4 ingredients (with the addition of crushed red pepper) to the pan; bring to a boil, scraping the pan so that the pieces are not browned. Add the canned food, stirring with a whisk. Pour the mixture over the pork; top with the onion and garlic. Cover and cook over low heat for 6 1/2 hours or until the pork is very tender. Remove the pork from the pan, reserving the liquid; cool slightly. Chop with 2 forks. Use a slotted spoon to remove the onion; add to the pork.Place a large zippered plastic bag in a 4-cup glass measuring cup. Pour the cooking liquid into a bag; let stand for 10 minutes (the fat will rise to the top). Close the bag; carefully cut off the bottom 1 corner of the bag. Add the drippings to the pan, stopping until the fat layer opens; remove the fat. Stir in the bourbon drippings; bring to a boil. Cook for 10 minutes or until reduced to about 1 1/2 cups. Combine 2 tablespoons of cold water and cornstarch in a small bowl, stirring with a whisk; add the cornstarch mixture to the sauce, stirring constantly, until it thickens. Add the remaining 3/4 teaspoon salt. Drizzle the sauce over the pork; stir gently to coat.