In a small mixing bowl, combine all of the ingredients for the Sweet & Spicy Rub until well combined.
Place pork shoulder roast on a rimmed baking sheet and rub all of the spice rub into the meat. Covering all sides.
Place pork shoulder roast into the bottom of a 6 quart or larger slow cooker.
Pour 1/4 cup of the bourbon over the top of the pork shoulder roast.
Cover and cook on LOW for 8 to 10 hours until the pork is super tender and falling off the bone.
While the pork is cooking in the slow cooker, chop the thick sliced bacon and cook in a frying pan on the stove-top until crispy. Drain off fat and set the bacon on a paper towel lined plate in the refrigerator until the pork is cooked.
When the pork is cooked and tender, carefully remove the pork roast from the slow cooker and place on a rimmed baking sheet. Discard the cooking liquid from the slow cooker.
Shred pork with two forks and place shredded meat back into slow cooker.
Add the cooked bacon, barbecue sauce and remaining 3/4 cup bourbon to the pork in the slow cooker and toss to mix and coat the shredded pork in the BBQ sauce.
Recover the slow cooker and continue to cook an additional 1 hour on LOW or set your slow cooker to WARM for at least 2 hours to bring everything in the slow cooker (including the cold cooked bacon) up to temperature.
Serve pulled pork on your favorite buns or rolls as sandwiches.