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1
For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat.
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2
Bring the mixture to a boil, reduce the heat and simmer for 10 minutes.
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3
Remove from the heat and let cool before using.
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4
If not using immediately, pour it into a bowl or jar.
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5
Cover and refrigerate until needed.
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6
For the BBQ pulled pork: Combine 1 quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat.
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7
Bring the mixture to a boil, then remove from the heat and let cool.
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8
Stir in 1 gallon plus 3 quarts water.
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9
Pierce the meat with a boning knife in several places, then add the meat to the brine.
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10
Cover and refrigerate overnight.
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11
Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker.
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12
Load 2 boxes filled with applewood chips into the smoker.
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13
Set the smoker at 250 degrees F and smoke for 8 hours.
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14
Remove the meat from the smoker to a cutting board and shred when cool enough to handle.
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15
Arrange on a serving platter and serve with the BBQ sauce.
