In a small saucepan on medium-high heat, reduce the bourbon to 1/2 cup. Set aside.
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.
Add the pureed tomatoes, chipotle peppers, ketchup, Worcestershire sauce, dijon mustard, honey, molasses, Sriracha and brown sugar. Simmer, stirring occasionally, for 35 minutes.
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.
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.
Toss with more of the sauce (the slow cooker sauce will have lost much of its flavor) and serve over warmed slider buns.