Add the balsamic vinegar and water with the ½ of the chipotle peppers.
60 ml balsamic vinegar, 500 ml water, 90 g chipotle peppers
Put the lid on and slowly cook for 6 – 8 hours until the pork is very tender.
Remove the pork from the slow cooker and pull apart. Empty the slow cooker.
Place a saucepan over a medium heat and add the honey, bourbon and the remaining chipotle peppers together with a little of the juice from the jar. Simmer for 5 minutes stirring frequently to prevent burning.
50 ml bourbon, 90 g chipotle peppers, 2 tsp honey
Add the barbecue sauce, stir and remove from the heat.
750 ml barbecue sauce
Return the pulled pork to the slow cooker and ad the bbq sauce/bourbon mixture and lightly stir.
Turn the slow cooker on high and cook for a further 1 ½ - 2 hours or until the pork has absorbed the sauce.