Make this sauce the day before you plan to make your BBQ. That allows the flavor to fully develop before you use it.
In a sauce pan, combine all of the sauce ingredients over medium heat. Stirring often, bring the mixture to a gentle boil.
Reduce the heat and let it simmer for 15 minutes. Remove it from the heat and allow it to cool to room temperature.
When the sauce(s) come to room temperature, set aside two cups of it in a jar or container. Pour the remaining sauce into serving bottles or jars. Refrigerate.
For the Hot Version (Optional):
Ladle about 1½ cups of the sauce into a small sauce pan.
Add the red pepper flakes to the sauce pan and let it simmer for 10 minutes.
Remove the sauce from the heat and allow it to come to room temperature. This will get spicier as it sits.
For the BBQ:
Trim the excess fat from the roast and the pat it dry with a paper towel. Salt and pepper both sides well.
In a Dutch oven, heat the oil over fairly high heat. When it is very hot, but not smoking, place the roast in the pot. Do not move it. Let it sit for about 3-4 minutes.
Turn it over and sear the other side. Rotate this and repeat on each side of the roast that you can.
When you have seared it, transfer the roast to a crock pot (slow cooker.)
In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt & pepper, and liquid smoke.
Pour it all over the roast. Put the lid on your slow cooker and cook it on low for 8-12 hours, or overnight.
To finish it, carefully transfer the roast to a platter or large baking dish, like a 9×13 cake pan. Discard all but 1 cup of the liquid in the slow cooker. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones.
Put the meat back into the slow cooker, then pour in the reserved liquid along with 2 cups of the sauce that you have made and the remaining ½ cup Chicken Broth. Stir it all together and let this sit on LOW 3-4 hours. (If your Low" is still hot, put it on "warm.")
When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce.
Notes
If your slow cooker is not large enough for a Boston butt/shoulder, you can prepare this in your oven. Follow the instructions as stated, but place the roast in a large, deep baking pan. Pour in the liquid, then seal the pan closed with several layers of heavy duty aluminum foil. Bake this in your oven at 220 degrees for 8 hours. Prepared as stated in the recipe.
In a pinch, when making multiple roasts for larger than normal gatherings, I have skipped the searing process and simply placed the salt and peppered roasts in the cooker. Everything still turned out great, so if searing meat makes you nervous or you don't have a large enough Dutch oven, you can forgo that step.