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1
For the roast: To begin, trim off any excessive chunks of fat from your roast, but dont worry about being too aggressive with the trimming.
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2
Your roast should be roughly 8-9 pounds.
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3
In a Dutch oven, heat oil over fairly high heat.
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4
When it is very hot, but not smoking, place the roast in the pot.
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5
Do not move it.
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6
Let it sit for about 3-4 minutes.
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7
Then repeat on each side of the roast that you can.
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8
When you have seared all the sides you can, transfer the roast to a crockpot (slow cooker.)
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9
In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt, 1 teaspoon pepper and 1 tablespoon of the Liquid Smoke.
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10
Pour all over the roast.
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11
Put the lid on your crockpot and cook it on low for 12 hours, overnight.
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12
For the sauce: The next morning, prepare the Carolina barbecue sauce.
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13
In a saucepan, combine all of the sauce ingredients (except the red pepper flakes) plus the remaining black pepper and Liquid Smoke.
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14
Bring to a gentle boil, reduce heat, and simmer 15 minutes, stirring occasionally.
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15
Turn off the heat, and leave it for now.
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16
To finish:
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17
Carefully transfer the roast to a platter or large baking dish with sides.
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18
Discard the liquid in the pot.
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19
Using two forks, shred the pork roast.
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20
Discard any remaining fat chunks or bones.
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21
Put the meat back into the crockpot, and pour in half of the Carolina BBQ sauce, and the remaining 1/2 cup of chicken broth.
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22
Stir it all together and let this sit on low for 4-6 hours.
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23
Ladle half of the remaining sauce into a smaller saucepan.
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24
Add in your red pepper flakes and simmer it on low heat for about 10-15 minutes.
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25
Pour both sauce versions into jars or bottles.
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26
Set them in the fridge until dinner time.
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27
When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce (the mild and the hot versions).
