Mix all sauce ingredients to a medium saucepan with a heavy bottom. Heat to boiling then reduce heat to low. Continue cooking until the sauce is reduced and thickened to your liking. Mine was like thick syrup. Set aside.

Place the beef in a large stockpot. Add the onions. garlic and salt and pepper to your individual taste. I waited to add any until the meat was cooked enough to taste. Reduce the heat to medium-low, cover the pot and cook until the meat is so tender it falls apart. Mine took about three hours. You could also do this in a slow cooker. Remove the meat from the liquid and set aside to cool and drain. Discard the onion, garlic and water.

When the meat is cool enough to handle separate it with your fingers or two forks until it is all shredded. Return the meat to the pot. Add as much of the Carolina style sauce as you like and re-heat the meat. Be careful not to burn it. The sauce is sweet and burns easily. Serve on warm rolls with mayonnaise if desired.