Holy Toledo! This is an awesome sauce. We got rave reviews and incredulous looks that we'd made this ourselves. The sauce needs to mellow, so make sure to give it at least 24 hours for the flavors to blend.
For pulled pork: use pork shoulder/butt, cook with indirect heat/smoke on a grill 9-12 hours keeping grill temperature around 250-300 degrees (low and slow!!). For best flavor, use wood chips. Internal meat temperature should be 180-190 degrees when done. Let the meat cool a bit, then pull apart with two forks or with your hands. Put some sauce on the meat and let it 'marinate' - good right away, but even better overnight. When ready to serve, heat the meat back up in a crock pot, further melding the flavors and set the rest of the sauce on the side as a condiment.
This is great party fare, because all the work is done the day before. Day of, you just heat it up.
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