Heat a large skillet over medium high heat. combine paprika, 1/2 tsp. salt, and black pepper. Rub evenly over pork. Coat pan with cooking spray. Add pork to pan and cook 10 min., turning to brown on all sides.
Place pork in slow cooker. Add stock and next four ingredients to skillet. Bring to a boil, scraping pan to loosen brown bits. Add preserves, stirring with a whisk. Pour mixture over pork, top with onion and garlic. Cover and cook on low for 6 1/2 hours, or until pork is very tender.
Remove pork from pan, reserving liquid. Cool slightly. Shred with 2 forks. Remove onion with a slotted spoon and add to pork.
Place a large zip lock plastic bag inside a 4 cup measuring cup. Pour cooking liquid into bag.Let set for 10 min. so fat will rise to the top. Seal bag, carefully snip off 1 bottom corner of bag. drain drippings into skillet, stopping before the fat layer comes through the opening. Discard fat.
Stir maple syrup or bourbon into the drippings. Bring to a boil and reduce to one and one half cups. Combine cold water and cornstarch in a small bowl. Add remaining salt. Drizzle sauce over pork and stir in.
This will easily feed 12 people. With the leftovers use as a filling for 24 slider rolls.