Instructions: Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately.

SPICY CHILLI RUB (Makes 1 cup): Mix all ingredients in small bowl.

EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups):

recipe in Chris Schlesinger and John Willoughbys "The Thrill of the Grill"

(Morrow, 1990), this is a classic pepper spiked vinegar sauce. Mix all ingredients, including salt and pepper, to taste, in medium bowl.

MID-SOUTH CAROLINA MUSTARD SAUCE (Makes 2-1/2 cups): The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste. Mix all ingredients, including pepper to taste, in medium bowl.

WESTERN SOUTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups): Serves originally at Mama Rosas, along-time barbecue pit restaurant in North

"Marinades" (Crossing Press, 1992). Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saute until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

Sinnes, "Cooks Illustrated", July/August 1997. A. Cort Sinnes most recent book is "The Gas Grill Gourmet" (Harvard Common Press, 1996).

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