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For the South Carolina Barbecue Sauce:
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Stir together all ingredients except the soy sauce, butter and liquid smoke in a heavy-bottomed saucepan.
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Simmer for 30 minutes, stirring frequently to prevent scorching.
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Add the soy sauce, butter and liquid smoke and stir well.
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Return to a simmer over low heat and cook for another 10 minutes, stirring often.
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Cool to room temperature before transferring to a jar or squeeze bottle.
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Store, tightly lidded, in the refrigerator.
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For the Kansas City barbecue sauce:
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Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer, stirring occasionally, over medium heat.
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Simmer for 10 minutes, stirring frequently to prevent scorching.
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Cool to room temperature before transferring to a jar or squeeze bottle.
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Store, tightly covered, in the refrigerator.
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For the Barbecue- Style Pulled Pork Sliders:
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Toss shredded pork and barbecue sauce together in a microwave save bowl.
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Cover and reheat on High for one minute.
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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.
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Split the rolls in the center with a serrated knife.
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Sandwich about 1/4 cup of the saucy meat in between the top and bottom halves of each roll.
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Serve immediately with sauce on the side.
