Slow-Cooked Carolina-Style BBQ Pulled Pork

For the roast:
To begin, trim off any excessive chunks of fat from your roast, but don’t worry about being too aggressive with the trimming. Your roast should be roughly 8-9 pounds.

In a Dutch oven, heat oil over fairly high heat. When it is very hot, but not smoking, place the roast in the pot. Do not move it. Let it sit for about 3-4 minutes. Then repeat on each side of the roast that you can. When you have seared all the sides you can, transfer the roast to a crockpot (slow cooker.)

In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt, 1 teaspoon pepper and 1 tablespoon of the Liquid Smoke. Pour all over the roast. Put the lid on your crockpot and cook it on low for 12 hours, overnight.

For the sauce:
The next morning, prepare the “Carolina” barbecue sauce. In a saucepan, combine all of the sauce ingredients (except the red pepper flakes) plus the remaining black pepper and Liquid Smoke. Bring to a gentle boil, reduce heat, and simmer 15 minutes, stirring occasionally. Turn off the heat, and leave it for now.

To finish:

Carefully transfer the roast to a platter or large baking dish with sides. Discard the liquid in the pot. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones. Put the meat back into the crockpot, and pour in half of the Carolina BBQ sauce, and the remaining ½ cup of chicken broth. Stir it all together and let this sit on low for 4-6 hours.

Ladle half of the remaining sauce into a smaller saucepan. Add in your red pepper flakes and simmer it on low heat for about 10-15 minutes. Pour both sauce versions into jars or bottles. Set them in the fridge until dinner time.

When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce (the mild and the hot versions).