South Carolina Barbecue Sauce, Kansas City Sauce and Pulled Pork Sliders

For the South Carolina Barbecue Sauce:

Stir together all ingredients except the soy sauce, butter and liquid smoke in a heavy-bottomed saucepan.

Simmer for 30 minutes, stirring frequently to prevent scorching. Add the soy sauce, butter and liquid smoke and stir well. Return to a simmer over low heat and cook for another 10 minutes, stirring often.

Cool to room temperature before transferring to a jar or squeeze bottle. Store, tightly lidded, in the refrigerator.

For the Kansas City barbecue sauce:

Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer, stirring occasionally, over medium heat.

Simmer for 10 minutes, stirring frequently to prevent scorching.

Cool to room temperature before transferring to a jar or squeeze bottle. Store, tightly covered, in the refrigerator.

For the Barbecue- Style Pulled Pork Sliders:

Toss shredded pork and barbecue sauce together in a microwave save bowl. Cover and reheat on High for one minute. Alternately, you can toss the pork and barbecue sauce together in a small, heavy-bottomed saucepan and reheat, covered, over a low flame until warmed through.

Split the rolls in the center with a serrated knife. Sandwich about 1/4 cup of the saucy meat in between the top and bottom halves of each roll. Serve immediately with sauce on the side.