I made in the crock pot with some leftover pork flaps from ribs we had in the freezer. I really loved the sauce, so tangy. The hubs said he will try this on the smoker very soon...I can't wait.

It's a winner. Love the heat.

I am from North Carolina. I love pulled pork and I grew up eating it. When I saw this recipe I could not believe this is the same recipe that I grew up on. I did not cook mine on the grill. I do love the flavor of hickory wood in the pulled pork. I cooked half of pork loin in my crock pot using this sauce. I also added 2 tablespoons liquid smoke. I cut back on the salt (just a preference) and it turned out very good. Thank you Doug for sharing this recipe. Reminds me of home (my parents)

Love this sauce! I add liquid smoke (2 T), 1/2 the red pepper, and double the brown sugar.

Very easy to make and very flavorsome. Entire family gave a thumbs up and so did the ladies in the office.

WOW. Unfortunately I dont have a decent grill to do as written BUT....I did follow some reviews and baked in oven (I went with 265) and let it cook overnight. I did as others & rubbed hickory liquid smoke all over b4 the seasonings...wrapped it in foil and stuck in roasting pan. I only had 1/2 a pork butt is why I went with lower temp. I threw about 1/4 C of sauce on before baking. After it cooled, man O man...it was sooooo juicy, tender and falling apart! I pulled into strips, sprinkled on more liquid smoke, some salt and 1/2 C of sauce and stowed in fridge until dinner time. As for the sauce...I used 3/4C vinegar, 1/2C water, the brn sugar, no red pepper flakes, 1 T worchester, 1 tsp dry mustard and 1 T butter. I didn't use as much salt. I added this to a half bottle of Open Pit BBQ sauce with a big squirt of ketchup. DA BOMB! Still a thin sauce with a bite to it. I love white pepper, if you don't have it...get some! I strained sauce to put in squirt bottle for people to add to their liking. I reheated the pork (covered) @ 300 an hour b4 serving. Just fabulous and you can easily add/change a few things around depending on what you have or how you prefer things! All I heard was mmmmMMMMnnnMMMM while everyone enjoyed!

I am from North Carolina, and never have I tasted this sauce in north Carolina. It surely has nothing to do with the eastern half of the state. If you want search for something like "Eastern North Carolina Pulled Pork Barbecue" yes it is tangy.

This was awesome! Kids loved it. Everyone did. Even better as leftovers the next day. I used half the recipe with a 4 lb roast. I did as others suggested and used liquid smoke in the sauce and all over the roast before I rubbed it down. I cooked it in the oven in a cast iron dutch oven with lid for 3 hours at 300-325. It was moist and juicy. Since I made half the size roast I made half the sauce, but it does soak it up so, if you want more sauce, make the whole recipe or double according to size roast. I made it a little too spicy this time, will use less heat next time. Didn't have spicy paprika so I used a little cayenne pepper. I found a vinegary coleslaw recipe to top the sandwiches with, and it was perfect. Very authentic. This will be a regular in our home

Easy and fantastic flavor. But I used beer instead of water.

I made this when my mom was in the hospital and took it to my dad. He doesn't like pork, but enjoyed this so much that he called friends and invited them over to have some! Six months later he's still talking about it! Now, I did make some changes that others suggested, like cutting the vinegar down significantly, but didn't change much else.