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

• 1 cup Prepared Yellow Mustard
• 3/4 cups Light Brown Sugar
• 3/4 cups Cider Vinegar
• 1/4 cups Water
• 2 Tablespoons Chili Powder
• 1 teaspoon Black Pepper
• 1 teaspoon White Pepper
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Soy Sauce Or Worcestershire Sauce
• 2 Tablespoons Butter
• 1 Tablespoon Liquid Smoke
• 1 cup Good Quality Ketchup
• 3/4 cups Dark Brown Sugar
• 2 Tablespoons Cider Vinegar
• 1- 1/2 Tablespoon Prepared Yellow Mustard
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Liquid Smoke
• 1/2 teaspoons Crushed Red Pepper Flakes, Or Less According To Heat Preference
• 1/4 teaspoons Freshly Ground Black Pepper
• 3 cups Slow-cooked, Shredded Pork
• 1/4 cups Preferred Barbecue Sauce, Plus Additional Sauce For Serving (Carolina Style Barbecue Sauce Recipe And Kansas City Barbecue Sauce Recipe)
• 12 whole Dinner Rolls, Preferably Crusty Rolls Like Garlic Bubbles

1. For the South Carolina Barbecue Sauce:
2. Stir together all ingredients except the soy sauce, butter and liquid smoke in a heavy-bottomed saucepan.
3. Simmer for 30 minutes, stirring frequently to prevent scorching.
4. Add the soy sauce, butter and liquid smoke and stir well.
5. Return to a simmer over low heat and cook for another 10 minutes, stirring often.
6. Cool to room temperature before transferring to a jar or squeeze bottle.
7. Store, tightly lidded, in the refrigerator.
8. For the Kansas City barbecue sauce:
9. Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer, stirring occasionally, over medium heat.
10. Simmer for 10 minutes, stirring frequently to prevent scorching.
11. Cool to room temperature before transferring to a jar or squeeze bottle.
12. Store, tightly covered, in the refrigerator.
13. For the Barbecue- Style Pulled Pork Sliders:
14. Toss shredded pork and barbecue sauce together in a microwave save bowl.
15. Cover and reheat on High for one minute.
16. 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.
17. Split the rolls in the center with a serrated knife.
18. Sandwich about 1/4 cup of the saucy meat in between the top and bottom halves of each roll.
19. Serve immediately with sauce on the side.

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Taken from tastykitchen.com/recipes/main-courses/south-carolina-barbecue-sauce-kansas-city-sauce-and-pulled-pork-sliders/ (may not work)