In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Mix together 2 teaspoons black pepper, salt, cinnamon, and chili powder in a small bowl. Rub this mixture all over the New York Pork Roast. Put the rubbed pork roast into the skillet and brown for about 2 minutes on each side or until dark golden brown.
Transfer to slow cooker and add 1/2 cup Bonne Maman Mirabelle Plum Jam, 1/4 cup balsamic vinegar and 2 cups water. Cover and cook on low for 7-8 hours or until tender.
Drain liquid off and shred pork using two forks. Return shredded pork to slow cooker.
While pork is cooking, prepare barbecue sauce. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add onions and garlic and cook until onions are translucent, about 5 minutes, stirring frequently. Add 1 teaspoon black pepper, 1 cup Bonne Maman Mirabelle Plum Jam, brown sugar, red wine vinegar, ketchup, Worcestershire sauce, bourbon, mustard and cayenne. Bring to a simmer and continue to simmer for 10-15 minutes or until slightly thickened.
Once you have pulled the pork, add 2 cups of sauce (there will be leftovers). Stir to combine, place the cover back on and continue to cook on low for at least an hour.
Add more barbecue sauce to taste. Serve on buns, with coleslaw if desired.