Smoked Pork Carolina Style

For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.

Prepare your water smoker about 30 minutes before smoking the pork.

Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.

Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.

Keep fire burning hot enough to hold smoker temperature at about 225-250°.

When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.

Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.

Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns. ?